Per the instructions, I measured 1-1/2 cups of warm water into my bread crock, added 1 tablespoon of yeast, 1 cup of room temperature starter, 4 cups flour, 2 teaspoons each sugar and salt. Then beat vigorously for 3-4 minutes and set it aside to rise for 1-1/2 hours to rise.
My first batch didn't absorb the flour and was a little thin for the initial rise, but it still worked well in the end. I added more flour with the baking soda step. Batch number 2 looked better, but the end results were the same.
|Shaped and Scored Loaf|
|Loaf Doubled, Ready for the Oven|
Baste the loaf with butter. Wait impatiently to be cool enough to slice.
|Finished Sourdough French Loaf|
|Second Batch Finished.|
I love kneading sourdough. It is the softest, silkiest dough I've ever handled. It kneads and shapes beautifully.