INGREDIENTS

INSTRUCTIONS

To make the ÒProofing BoxÓ:
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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