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San Francisco Sourdough Bread in a Bread Machine

½ cup cold sourdough starter from your stock in the fridge
4 cups white flour
1 ¼ cups water
1 teaspoon salt

Put the starter in the machine pan with 1 cup of the flour and ½ cup of the water. Mix and knead with the machine for 15 minutes. Take the pan out of the machine, cover with plastic wrap, and leave at room temperature (68° to 75° F.) for about 12 hours or for 6 hours in a proofing box at 85°F.

Put the pan back in the machine and add 1 cup of the flour and ½ cup of the water. Mix for 10 minutes and then proof at room temp. for 8 hours or 4 hours in the proofing box.

Put the pan back in the machine and dissolve the salt in the remaining ¼ cup of water and add to the pan along with the remaining 2 cups of flour. Let the machine mix and knead for about 15 minutes.

Take the pan out of the machine and proof until the dough rises about ½ inch above the pan top (2-3 hours at room temp. or 1½ to 2 hours at 85°.

If your machine can be set to a manual bake, put the pan back in the machine and bake at 375° for 50 to 60 minutes. If not, put the pan in your oven that has been preheated to 375° and bake for about 45 minutes. Cool finished loaf on a wire rack.