Sourdough French Bread

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 worth).

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).

DAK Bread Machine specific controls:

   Press start, DO NOT USE TURBO.
   Setting: French, Darkness control 2-4 PM


Variations:  add 1-2 tsp dill weed

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