160-Year-Old Sour Dough Bread (2 lb loaf)

3 tsp Lecithen (refrigerated)
3 tsp Vital Gluten (refrigerated)
3 tsp W-Whey Powder (Schiff) (refrigerated)

1 Tbsp Granulated Sugar
1 Tbsp Salt

Mix all into small cup

Into breadmaker pan add:

1 Tbsp Vegetable oil (onto paddle)
2/3 cup 160-year old sourdough starter (mix with non-metal spoon) (metal
will kill starter)
1 1/3 cups lukewarm Water (microwave 15 seconds)
2 cups Bread Flour (Gold Metal) (pre sifted) ("generous cups")
Add small cup of dry ingredients from above
2 cups Bread Flour (Gold Metal) (pre sifted) ("generous cups")

Dig small hole in center for yeast

2 rounded tsp Dry Yeast (flip flour over to cover yeast)

Make sure all water in corners is covered

Pam spray 2 1 lb loaf pans

Cover breadmaker with towel while mixing (knead 1 = 5 min, knead 2 = 20
min, Rise 1 = 39 min, punch = 10 sec, Rise 2 = 26 min, shaping = 15
sec.) Total 1 ½ hours.

Flour plastic surface - Dump risen loaf on floured surface and powder
top with flour - Cut into halves with quick choppy strokes - Knead into
loaves and place into pans - Place in room temp oven until risen (about
50 min to 1 hr) - Bake at 300 degrees for about 30-40 minutes (50 min
per book) (let color decide) - Butter (margerine) top with paper towels
while hot (butter softens crust) - Place loaves on racks to cool - Cover
with plastic and refrigerate - Slice loafs next day

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Skipper