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Old 10-10-2003, 05:38 PM   #11
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kitchenelf and oldcoot--
thanks for the help, i'll let you know how it turns out :D


Wine in a box is better than no wine at all.
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Old 10-11-2003, 04:18 PM   #12
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Nine O'clock Saturday morning. Poured the sourdough starter (Nice sour-yeast aroma) into a mixing bowl, added 2 cups flour, tsp salt, mixed and kneaded with the Kitchenaid Mixer for ten minutes. Nice soft, slightly sticky dough.

Formed it into a long roll about an 1 1/2" in diameter, covered and let rise 'til doubled. Slashed top three places.

Baked at 375 for 45 minutes, cooled on wire rack.

Beautiful day, so lunch in the garden again: pot-au-feu, sourdough french bread, chocolate mousse, and cabernet sauvignon. Roses blooming, birds singing,and fliting around, dog at my feet , and BW across the table. Hard to beat!

A pretty good, RUSTIC sourdough loaf - Just flour, yeast, salt, and water.

Not a strong a sourrdough flavor as i prefer. Next time I'll use two cups of flour in the starter instead of the one.

Really quick and easy. Only a very few minutes actively working, the rest was waiting time.

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