My favorite sour dough recipe is from a dear friend who baked 2 loaves every week. She advised not to let the dough rise above the pan. This makes a nice dense loaf. My new oven has a bread proof button and heats the oven to 100o F. It works very well. I take the bread out when it is just up to the rim and heat the oven to 350o for baking. She also added dry potatoes flakes which makes a nice consistency. I butter the loaves after baking too, to get a softer crust.

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