Karen, that sounds like a wonderful bread recipe -- although I have to say it's the first time I've ever seen one that called for adding the salt after the first rest like that; it seems like it would be hard to incorporate it through the dough at that point...
(I don't have a bread machine, though) Definitely adding it to my must-try list -- in fact, I'm going to pick up the cereal mix when I go for groceries later this week!
Just wanted to note that I edited my sourdough recipe above to change the yeast from 1 tablespoon to 1 packet (which is actually 2-1/4 teaspoons and is plenty of yeast). I'm sure either measurement would work just fine, though!
Mary Stella, I just store my starter -- about 3/4 cup or so, right after feeding it, in a pint jar in the fridge (leave the top loose), and haul it out every few months (if I haven't been using it otherwise) to give it a few feedings to make it nice and active again. Most of the recipes I have actually don't call for any yeast in addition to the starter -- but they require a much longer rise time that way. For anyone interested in getting started with sourdough baking, I highly recommend the website www.sourdoughhome.com -- there's a wealth of information there.
