INGREDIENTS

INSTRUCTIONS

To make the ÒProofing BoxÃ.:  Quoting "Worldwide Sourdoughs From
Your Bread Machine" by Donna  Rathmell German and Ed Wood, "To really
make a sourdough sing, it  needs a warm environment after it comes out
of the refrigerator.  The  ideal is 85 to 95 degrees . . . The best
solution is to fashion a  'proofing box'.  Seek out an ordinary
styrofoam cooler, the bigger  the better. Throw away the top, turn it
upside down and cut a hole in  the middle of the bottom just big enough
to admit a standard light  socket. A 25-watt bulb should maintain the
correct temperature.  If  you want to get fancy, put a light dimmer
switch on the cord and you  can regulate the temperature precisely."
Now, I use my proofing box to rise the dough once I have formed it
into a loaf and put it in a pan.  Check the loaf every half hour or
so, as it may over-rise and drip down the side of the pan.  Yes, I've
had LOTS of experience with this.  You want it to be a nice round  dome
when you bake it (in the oven).  I bought a light socket already  wired
to a cord and plug at a hardware store.  It even has a dimmer  switch
already installed. This works well for me.  Good luck, and let  me know
how it works for you!  >From: benford@cts.com (Susan Benford) From:
Bread-Bakers Archives:  ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Worldwide Sourdoughs From Your Bread Machine

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