Bread Machine Crusty Sourdough Bread

Ingredients

• 1.5 teaspoons yeast dry quick
• 4 cups water lukewarm (105°F to 115°F)
• 3 cups flour all-purpose
• 4 teaspoons sugar 
• 0.5 cup water 
• 3 cups bread flour 
• 2 tablespoons sugar 
• 1.5 teaspoons salt 
• 1 teaspoon yeast dry quick

Equipment

• bowl
• frying pan
• wire rack
• hand mixer
• bread machine

Directions

1. Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma.
2. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
3. Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
4. Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
5. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.)
6. Remove baked bread from pan; cool on cooling rack.