| | DONNA G BM COOKBOOK III |
| 1
| cup | Sourdough starter |
| 1/2
| cup | Water |
| 1 1/4
| tsp | Sugar |
| 3/4
| tsp | Salt |
| 2 1/4
| cup | Bread flour |
| 1 1/2
| tsp | Yeast |
| | This is for the medium sized loaf which, depending on |
| | How active my starter is at the moment, will rise to |
| | The top of my Hitachi B101. |
| | If I want an extra sour loaf, I will use the starter |
| | Two or three days after feeding. This produces a |
| | Shorter loaf with a heavier texture. |
| | For a light and fluffy loaf, I feed the starter first |
| | Then let it sit on the counter for 8 to 10 hours |
| | Before using. I make sure it is very foamy when I put |
| | It in the B/M. |
