Bob--I found this recipe in the GoldMedal bread machine recipes. I haven't tried it yet but hope you post it & let us know. Good luck!

Crusty Sourdough Bread
For 1 1/2 lb loaf

1 cup sourdough starter
1/2 cup water
3 cups gold medal better for bread flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp fleischmann's bread machine yeast

Prepare sourdough starter at least 1 week before making bread. Stir cold starter;measure cold starter,and let stand until room temperature(starter will expand as it warms up).

Measure carefully,placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select basic/white cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan/cool on wire rack.

Sourdough starter
1 1/2 tsp fleischmann's bread machine yeast
4 cups warm water(105 to 115 degrees)
3 cups gold medal all-purpose or better for bread flour
4 tsp sugar

Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar.Beat with electric mixer on med. speed about 1 minute or until smooth. Cover loosely;let stand at room temperature about 1 week or until mixture is bubbly & has a sour aroma. Transfer to nonmetal container with tight-fitting lid. Refrigerate until ready to use.

Care of sourdough starter; Use sourdough starter once a week or stir in 1 tsp sugar. If starter is used,replenish it by stirring in 3/4 c all-purpose flour, 3/4 c water & 1 tsp sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly.Cover tightly;refrigerate
until ready to use.

If this turns out good let me know, I have several others including a sourdough whole wheat bread.