Instructions: First, you need a good starter. I bought a sample from a woman in Jerusalem who makes whole wheat sourdough for her restaurant. I have also used the Russian starter from Sourdoughs International with good results. I have never heard anything positive about the Gold Rush starter and would not waste my time on it. Ill assume you know how to handle a starter. I keep mine in a plastic Rubbermaid container.

I use exclusively organic stone ground whole wheat flour for feeding my starter and baking. The evening before baking, I take my starter out of the frig and feed it with a couple Tbsp flour. The following morning, take 1/2 cup of starter, 1 cup flour and 3/4 cup water, mix thoroughly in a glass bowl and leave at room temperature during the day. In the evening, add this mixture to your ABM. The order of addition of ingredients depends on the machine.

I add 1/3 cup water, about 1-1/2 Tbsp oil and about 1/2 Tbsp honey to the bowl of the ABM, and then add the starter. Then, add 1-1/2 cup flour, 1/4 cup gluten (vital wheat gluten), 1 tsp salt, and a handful of pumpkin seeds, sunflower seeds, flax seeds, or poppy seeds (any others will do, as well). Bake on French bread cycle. This means a 5 hour cycle on the WS machine. You may have to add or subtract from the 1/3 cup water depending on your flour and the weather in your area. THe dough should be moist and just short of sticky. If in doubt, its always best to start too moist and gradually add flour. Adding water to a dough that is too dry is a pain and rarely comes out good due to poor mixing.

Variations: 1 Tbsp spice (basil, oregano, etc.)

This bread is great with any kind of spread, especially good with shmeared avocado. I have NEVER had a problem with spoilage. I keep the bread out until I cut the first slice and thereafter I keep it in a food storage bag at room temperature. The bread lasts for a week with no problem.

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