Has anyone had success baking a soudough bread without using any
commercial yeast, in a
I'm attempting this task using Ed Wood's instructions in "Worldwide
Sourdoughs From Your
Bread Machine". So far, all I have is a clump of dough not rising very
When mixing the starter and half the flour together for the 8 hour
resting period, what
should the consistency of the mixture look like? Is it better to place
this mixture in
a proofing box to keep it warm?
What cycle should I use on the machine? I have a Panasonic 1 1/2 lb.
using the Russian starter.
All advice is appreciated!