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Hmmm, well, I don't think it's cheating if you buy bread rather than make it yourself. Perhaps you could elaborate on what you mean by "cheating," because Bruce seems to think it is. Maybe I'm unclear as to what you mean when you use that word.
Jennifer
P.S. Have you tried using sour rice (or other grain) rather than traditional sourdough? I've had great luck with these. They rise well and taste great. I've even used sour grain with green mold on it! Now there's some natural yeast!
Here is what I do:
If you have about two cups of sour grain, add another two cups of wheat flour and a pinch of sea salt. Begin kneading. It will be crumbly at first, so you may be tempted to add water but DON'T. Knead slowly and you will eventually incorporate the flour with the grain. You will probably need to add additional flour as you knead. Knead for ten minutes (whew! It's a work out when you aren't used to it!). It will still be a little sticky. Shape loaf as desired.
Grease and flour your baking pan. Place loaf into pan and cover with a damp cloth. Allow to rise for 8-12 hours.
Bake in preheated 250 oven for 30 min. Raise temperature to 350 and bake another 60 to 75 min. Remove from pan immediately and wrap with a damp cloth for several hours before serving. Yum!
If you try this please let me know how it turns out for you!
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