Ron in Oceanside

Ron, I don't recall putting this recipe on the board. It is not my style of writing but perhaps I can help you a little.

First, do not put foil over the mixture, sourdough does NOT like metal.

I can't help you in the bread machine advice but if you look for bread recipes in your search browser there are a lot of bread machine recipes for sourdough bread. I've never used one successfully.

You really do not need to use the package of yeast, it looks like two methods of making this bread is intermingled. If you use the packaged yeast, then follow the "keep at room temperature for 24 hrs and then refrigerate" directions.

If you let it stand out in a warm dark place then use the 7 day method.

A wooden or plastic utensil to stir with, a crock, a plastic or glass bowl will work just fine to hold the mixture. You can even use a glass jar, BUT don't use metal.

Using the 7 day method do the following:
Cover the container with the lid but don't seal it, let it breath. This can be done with plastic wrap if you punch a few holes in the wrap. The mixture picks up yeast from the air and creates it own little factory of yeast cells. It will create a sponge in due time. It also must be fed every week. If it isn't used, take out 1 cup of mixture and replace it with 1/3 cup of potato flakes, 1 tablespoons of sugar and tepid water to make 1 cup of new mixture to replace the old which was taken out to make bread or just to feed the mixture. Let stand for 24 hrs after doing this and then refregerate it.

There are many good recipes on the net which will give you instructions for baking the bread. There are many at TKL. I am going to see what I can do about my email address being removed from the board because I really don't think this was my doing. Good luck in your baking. Larry