Sourdough Bread III Recipe
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Sourdough Bread III

By: Warren Wickland  
"This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone."

Rating: This weblink has been rated 26 times with an average star rating of 4.7 Read Reviews (23)

Rate/Review | 1,186 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 1 - 2 pound loaf
 

Ingredients

  • 1 tablespoon active dry yeast
  • 3 tablespoons wheat germ
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 4 cups bread flour
  • 1 1/2 cups sourdough starter
  • 3 tablespoons margarine, softened
  • 1 cup milk
  • 1 tablespoon cornmeal

Directions

  1. Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
  2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 268 | Total Fat: 4.2g | Cholesterol: 2mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2003 by redbird411 
This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by Michelle74 
I've just found my signature sourdough recipe! I can see why it won an award 3 years in a row.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2008 by SPEARL20 
I did not use a bread machine (don't have one) and I only used 1 c. of starter. I thought it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2007 by GRANNYLOOHOO 
This produced a fragrant, tangy, loaf of bread that is soft inside with a nice crust. My Mom &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by jar1087 
Exactly the sourdough recipe that I was looking for! I've made it twice now with great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2009 by clbrdj 
Great recipe. We've learned to make the slashes in the top very deep as the crust tends to split. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by georgiagourmet 
This bread is wonderful! Nice texture and good zing from my starter. I made the dough in my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2003 by CRISPYSTUFF 
This bread was pretty good. I didn't have a great starter to work with, so I think that's why... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2008 by April M 
Very good recipe. Should be made into two loaves though and not one. I did the just one and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by jannie5 
This is a very tasty recipe. Easy, not a heavy bread, makes great toast, wonderful sandwich... MORE

 
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