Instructions: Sourdough Starter: In a 4-quart glass container, dissolve yeast in water 110 degrees; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.

The starter will "rise and fall" during the fermentation period and become thinner as it stands. A temperature of 80 to 85 degrees is best for the sour flavor to develop. An ideal place is on the counter next to your range.

When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely.

To use starter measure the amount specified in the recipe. When refrigerated, let container of starter come to room temperature before measuring about 4 hours. If baking in the morning, leave the starter out overnight.

Replenish with 1 cup flour, 2/3 cup warm water 110 degrees and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep it active if the starter is not used every week.

Sourdough Bread: Make sure all ingredients, except water, are at room temperature. Use a liquid measuring cup to measure the water.

Follow the instructions for your particular brand of bread baking machine.

This recipe can be made and baked with the "French Bread" bake cycle.

This recipe yields 1 loaf.

Comments: High elevations may make dough rise faster. If recipe does not work as is, decrease yeast by 1 teaspoon at a time. You may have to increase water; start with 2 tablespoons. Addition of gluten will help the structure of the bread, add 1 teaspoon per cup of flour.

You may freeze the baked breads; cool before wrapping in plastic wrap, place in plastic bag and seal. Bread may be frozen up to six weeks. Thaw by partially opening wrapping to allow moisture to escape gradually.

Yield: 1 loaf

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