bread baking challenge # 30 and #31 -, SOURDOUGH BREAD
The rest of the "barm" that I received as a gift from Brandon, I used to do another bread challenge, sourdough. This NEW YORK STYLE is used for a wonderful sandwich, cold cuts, Italian, or my FAVORITE, Reuben sandwich, with corn beef, and sauerkraut.
I added all the ingredients to 1cup "barm" and I used my favorite bread machine to knead and rise the dough.,
Leave to rise under the kitchen towel at room temp for 2-3 hours to be fluffy and nice shaped.