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B/m "Sour" Sourdough

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: B/M "SOUR" SOURDOUGH
 Categories: Breadmaker, Ethnic, Breads
      Yield: 1 Servings
 
           -Anna Ellis DTXT63A
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Melted margarine
      2 tb Sugar
  1 1/2 ts Salt
      2 ts Yeast
 
  This basic recipe was from Anna Ellis (DMSD70C). I substituted oil
  for the margarine and with some experimentation, came up with this
  technique: Put all ingredients in the B/M and set on the dough cycle.
  When the cycle is complete, leave the dough in the pan for 3 to 4
  more hours. Remove dough and squeeze out gases. Cover with a damp
  towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn
  meal on a board and shape dough into two cylindrical loaves. Place
  loaves on a cornmeal covered baking sheet. Cover again with the damp
  towel and allow to rise for another two hours. At the end of two
  hours, refrigerate the dough, still covered, for at least 12 hours
  (the longer the better). Take dough out of the refer, sprinkle with
  water, and let it sit out for 4 hours. Sprinkle again with water then
  bake at 375 for 30 minutes or until brown and crusty.
 
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