Here’s another recipe from the good folk at Gold Medal and Fleischmann’s Yeast. I’ve made their sourdough starter, and quite like it. I’ve also made their sourdough bread in the machine which comes out looking, ermmm, like a disaster, but is pretty darned tasty and makes GREAT! (if a might chewy) croutons. I’m just not all that certain that a bread machine is the right method for sourdough; I have a recipe, and plans, to use the starter to make a couple of boules from scratch without the machine – when I do, you’ll be amongst the first to know how it turns out.
THIS sourdough recipe doesn’t use that very nice starter, sitting quietly in a corner of the fridge, relying, I believe, on white vinegar and sour cream to add that extra bit of sourdough zing. That may be the reason this bread bakes up so very nicely in the machine – yielding about as perfect looking a loaf of bread as you could want.
Whisk together the all purpose and the rye flours in a bowl to combine.
Add the ingredients to your bread machine in the order needed – for my machine it’s: wet, dry, yeast; so I add the water, vinegar and sour cream, then I sprinkle on the sugar and salt before topping with the flour mixture. Lastly, I sprinkle the yeast over all and start the machine.
Select the basic/white bread cycle and medium or light crust. Do NOT use the delay cycle for this recipe.
When the bread is baked, remove from the pan and cool on a wire rack.
The cookbook folk say that this bread is good cubed and used as a dipper for cheese fondue; we thought it worked a treat toasted and topped with a burger with grilled onions, jalapeñoes, and slightly melted pimiento cheese.