Instructions: Mix and knead until smooth, or put into the bread machine and let the machine do the work.

When using the sourdough starter, I just substitute the starter for liquid/flour at the same ratio, as my starter is made with a 1:1 water:flour ratio. For example, if I use 1 c. starter, I reduce the flour and water by 1/2 c. each. I also just watch it as I knead it by hand or mix it in my bread machine. What Ive discovered is that no matter how much flour I add, it always gets sticky when Im using sourdough starter, even though it doesnt get sticky when I just make plain french bread with flour and water.

The refrigeration makes the sticky dough manageable. I let my dough rise in the refrigerator before shaping. That cold dough is so easy to handle!! And then I let the shaped dough rise all day at room temperature. Wonderful flavor. Easy handling. Big air pockets. What more could a baker want?

NOTES : I am a seat-of-the-pants, experimenting cook. So, generally I try for the following proportions:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.