"Lobo" > wrote in message
...
> I have no clue why, but this recipe comes out sour for me ...
> Sourdough Tile Bread
> 2 loaves
>
> 4 c. sourdough starter (removed from refrigerator the night before
and
> flour and water added)
>
> 3 1/2 c. flour
>
> 2 t. salt
>
> 1 T. buttermilk pd (opt)
>
> 2 t. sugar
>
> 2/5 c. water
>
> 2-3 T. olive oil
>
>
>
> Mix and let rise. Punch out bubbles and form loaf, let rise. Preheat
oven
> to 350 degrees. Bake 30-40 minutes. I lined a small Corning dish with a
> dish towel and let the bread rise in it. I took it out by lifting it out
by
> the towel, transferred it to one hand and quickly put it on the stone
right
> side up. I've also baked it in pans.

this looks like john's glop bread. do you follow his instructions, which
are much more complicated, or do you do just as you describe here? since
the hydration level is so high (100%+). how do you work with the dough?

dan w