Sourdough Bread for Bread Machine (ABM)

1 1/2 cups sourdough starter
3/4 cup milk
2 1/2 Tbls margarine/butter
2 2/3 Tbls sugar
1 1/3 tbls. salt
4 cups bread flour
2 1/2 tsp yeast

Put everything in the machine in order requested by your manufacturer. Bake on regular cycle. Makes 1.5 #loaf

Neana Saylor of Iowa City, Iowa posted this recipe on the Internet which may help you with machines:

For Sponge:
1 c sourdough starter from refrigerator
2 c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more than a cup of
starter, stir it before taking the cup mentioned above.

Mix the above in a bowl, stir, cover and let sit for 12 hours in a reasonably
warm area (75-85 degrees). After 12 hours, mix briefly, return 1 cup
to the starter jar (for the refrigerator), and dump the remaining into the
bread machine. (Should be about 3 cups).

Then add into machine:
2 t sugar
1 1/2 t salt
1/2 t baking soda
2 c bread flour

Watch the initial mixing. The mixture should form a ball. If it appears too wet, add more flour (up to another cup).

Press start, DO NOT USE TURBO or rapid setting.
Variations: add 1-2 tsp dill weed

Sourdough French Bread
To make a tangy sourdough bread, let the starter sit for a long time.
I start the dough early in the morning, add most of the flour and all
the water the batter needs. By the time goes into the oven, it should be
pleasantly tangy.  For even more flavor, I start the process the night before.  The longer it sits, the more flavorful it becomes.

1 cup sourdough starter  2 t sugar
1 1/2 c warm water        2 t salt
1 package yeast             1/2 t soda
4 c flour                         2 c flour (for kneading)

If you are going to start this bread the evening before or early in the
morning, you won't need the extra yeast.  If you start it 3 hours before
dinner, you will need it.  Put the starter, water, and flour in a bowl.
Put this in a warm place and ignore it for the rest of the day.  By
evening, it should have doubled and smell like your starter again.  Mix
the sugar, salt, soda and 1 cup of flour together. Sprinkle over the dough and mix well.  Turn the dough out onto your bread board and knead it, using the remaining flour.

Shape loaves and place them on lightly greased cookie sheets.  Let rise
until doubled in bulk, slash tops of loaves, brush them with water or a
well-beaten egg, and place in 400 F oven.  (A pan of water on lower
shelf of the oven can help make a crispy crust.)  Bake until medium dark
brown.

Sourdough French Bread (2 loaves)

1 pk Active Dry Yeast 
1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Un-sifted 
2 T Sugar
2 t Salt 
1 c Warm Water
1/2 c Milk 
2 T Vegetable Oil
1/4 c Sourdough Starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE: Makes 2 loaves

Sourdough French Bread

1 1/2 cups starter
4 cups flour
1 cup warm water
1/2 cup milk
2 teaspoons salt
2 teaspoons sugar

Combine the ingredients and stir well. Let stand in warm draft
free place until dough has doubled in size.
Knead on a well floured board adding flour (1 to 2 cups more)
until dough stands without spreading.
Divide in two. Roll out into large rectangle, fold long ends in and
roll into French shaped loaves.
Place on greased sheet pan and let raise until double in size.
Spritz dough tops with water before putting in oven.
Before placing in oven slash tops diagonally several times with razor blade or very sharp knife..
Bake in pre-heated 400 degree oven for 15 minutes. Turn oven to
350 degrees and bake an additional 30 minutes.
If you want a traditional hard crust, while oven is preheating, put a pan or Pyrex dish in the bottom and add 1 inch of water.
Before you put the bread in the oven, Spritz the top of the bread with water.
If you want a beautiful brown glaze, brush one egg white on the
loaves the last 10 minutes of baking time.

Pizza Crust

1 cup starter
1 Tablespoon olive oil
1/2 teaspoon salt
1 cup flour

Mix together ingredients, working in the flour until a soft dough forms.
Let rest 15 minutes.
Roll out and place on oiled pizza pan.
Bake in a 474 degree oven for 3 to 5 minutes watching closely.
Remove from oven; add your favorite pizza sauce and toppings
and bake for an additional 15 minutes.

BOBBY’S SOURDOUGH PIZZA CRUST
1 cup starter
1 Tablespoon olive oil
1/2 teaspoon salt
1 cup flour
Mix together ingredients, working in the flour until a soft
dough forms. Let rest 15 minutes.
Roll out and place on oiled pizza pan.
Bake in a 474 degree oven for 3 to 5 minutes watching closely.
Remove from oven; add your favorite pizza sauce and toppings
and bake for an additional 15 minutes.

Alaska Sourdough Waffles

2 cups starter
2 Tablespoons sugar
4 Tablespoons oil
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup warm water

Put starter in a large bowl, add sugar, egg, oil and salt mixing
well. Dilute the soda in the warm water and fold gently into
batter. Do not beat
Gently stir until dough doubles in size. Ladle some batter into a
pre-heated waffle iron. When the waffle iron stops steaming the
waffle is ready.

Alaska Sourdough Cornbread

1 1/2 cups cornmeal
1 1/2 Tablespoons sugar
1 1/2 teaspoons salt
11/2 cups milk
11/2 cups starter
11/2 teaspoons cream of tartar
11/2 teaspoons baking soda
2 eggs slightly beaten
6 Tablespoons melted butter

Combine cornmeal, sugar and salt in a bowl. Scald milk, pour
over cornmeal mixture; cool to lukewarm.
Add remaining ingredients and mix well.
Pour into buttered 9 inch square or round pan.
Bake in a 425 degree oven for 40-45 minutes.

Sourdough Bannock

2 cups starter
1 cup warm water (no hotter than 90 F. )
2 1/2 cups un-sifted wheat flour or 2 cups wheat flour and 1/2 cup graham flour, corn flour or other flour
3/4 teaspoon salt
1tablespoon baking powder
1/2 teaspoon soda

Mix starter, water and 1 cup of the flour in a large bowl, at
least 8 hours before cooking time. Cover bowl, and keep at
room temperature for 8 or more hours, depending on the degree of
sourness desired.
Put 1 cup of flour on bread board; turn dough out onto it.
Combine salt, baking powder, soda and the remaining 1/2 cup
flour, and sift over the top of the dough; mix into dough with
hands, kneading lightly.
Roll out dough to 1/2 inch thickness; and cut with a round cutter.
Place rounds in a greased, 9 inch square pan close together; let
them rise for about half an hour, then bake in a preheated, 375 F.
oven 30-35 minutes.
Or:
After kneading roll out to 1 inch thickness.
Put dough into a greased, large heavy cast iron frying pan, let them rise for about half an hour.
Set pan in front of hot campfire coals, tilted. Or put heavy iron cover on and bury in hot coals with hot coals over top.
Cook slowly and don’t get bottom too hot or bannock will burn.
Run a straw or toothpick through the dough and if it comes out
clean it is done.

Sourdough Pie Crust

2 cups all-purpose flour – sifted
1/2 cup sourdough starter
3 Tablespoons water
3/4 teaspoon salt
2/3 cup shortening
Note: This makes a good crust for meat pies and casseroles.

Other Uses:
As a batter:
Starter is great to dip tenderized steak, chicken, fish etc. into and
then roll in seasoned flour and bake or fry.

2 cups healthy active sourdough starter
1 1/4 cups bread flour
1 tablespoon oil
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups bread flour

Knead the first two ingredients for 5 minutes, then allow to sit in the pan for 8 hours. Then add the rest of the ingredients. Select the dough cycle and press start. When the dough is done remove from the pan and form into 3 balls of roughly the same size. Form a long narrow rope from each ball. Ropes should be as long as your baking sheet and bout 1-1/2 in. in diameter. Allow to rise on a greased baking sheet for 1 to 2 hours. If you arrange the ropes within 1 inch of each other and separate them with narrow strips of wax paper, they willl support each other as they rise and have less tendency to flatten. Just before baking, brush with cold water and then make short diagonal slashes along the entire length. Leave the waxed paper in place and bake in a preheated 375 degree oven for 35 minutes. Every 10 or so minutes drop ice cubes on your oven's floor, this will generate steam and give your bread that traditional crust. Once they have done, separate them and place on a cooling rack to cool.

http://home.att.net/~carlsfriends/OTbrochure.html

1 c starter
1 1/2 T dry milk
5 oz warm water
1 1/2 T sugar
2 1/2 c bread flour
1 1/2 t salt
1 T gluten (optional)
1 1/2 T butter or oil
1/2 c potato flakes
1 1/2 t fast rising yeast

My bread machine says to add the wet ingredients first, then the dry ingredients (protecting the yeast from the wet stuff), then the butter in four pieces in each corner, with the yeast in a well in the middle. I baked it on Basic, Medium crust.

Sandwich Rye Bread ABM

2-1/4 tsp. Yeast
3 cups Bread Flour
1  cup Rye Blend Flour
2 Tbls Rye bread Enhancer 
1  Tbls Gluten
2  Tbls Molasses
1-1/4 cups lukewarm water
2  Tbls Dried minced Onion
1  Tbls whole caraway seeds
2   teas Salt
2   Tbls Olive Oil

Place all the ingredients in the pan of your bread machine in the order listed by the manufacture.  Program for basic bread and press start.  

Check the dough after a few minutes and make sure it is firm and slightly sticky.  If not add flour by the teaspoon or several drops of water to fix the problem. 

Note: You may also make this bread without the aid of a bread machine; or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. Bake it in a preheated 350°F oven for 35 minutes, or until its interior temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack. Yield: 1 loaf.

Sourdough Rye – ABM

SOURDOUGH RYE BREAD   
1 pound loaf
Any sourdough starter will work.
Add:
2 1/4 teaspoons dry yeast
2 2/3 cups bread or all purpose flour
3/4 cup rye flour
3 tablespoons caraway seeds
1 teaspoon salt
1/3 cup sourdough starter
1 cup water
1 tablespoon malt or maple syrup (optional) (an orange syrup will impart a hint of orange!)

On Basic Bread cycle, load all ingredients in machine according to manufacturer's instructions. The malt or barley syrup is available at some health food stores. It affects only the color of the bread..

Applesauce Rye Bread - ABM

Makes 1 approx. 1 1/2 pound loaf

The combination of applesauce, rye and molasses makes for a moist, dark bread that's perfect for breakfast ... a nice way to start the day.

1 cup sweetened applesauce
1 cup rye sourdough starter (fermented)
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons butter or margarine
3 cups bread flour
3 tablespoons vital wheat gluten, optional
1 cup rye flour
1 tablespoon caraway seeds
2 teaspoons Red Star brand active dry yeast
Crust: Medium  Bake Cycle: Standard
Optional Bake Cycles: Whole Wheat/Sweet Bread/Delayed Timer
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add water 1 teaspoon at a time until dough forms a smooth, soft pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Sourdough French Bread  (For Bread Machine)

2 cps bread flour
1/2 cp sourdough starter
3/4 cp warm water (between 85 and 95 degrees F.
1 Tbs sugar
1 tsp salt
1 tsp butter, room temp. (I use vegetable oil)
1 tsp yeast  
***  Omit yeast if letting bread rest 4 to 6 hours because then your sourdough starter should take over (I'd add a little bit just in case...)

Put ingredients into bread maker in order listed above.  Push
start in "French" bread mode and let it mix for 1 minute.  Push
cancel, let it "rest" 4 to 6 hours, then hit start again.  If
you start in the morning, the bread would be ready for dinner
(8 to 10 hours later).

Dough should be allowed to rest for some time.

• 1/2 C Water -- warm
• 1 C Sourdough Starter
• 2 1/4 C Bread Flour
• 1 Tbsp Sugar
• 1 Tbsp Oil
• 1 Tsp Salt
• 3/4 Tbsp Yeast

Place ingredients in order in bread machine. Makes large loaf in Hitachi. Use quick setting, if it rises too long, it gets flats This is a good sourdough for bread machines.