Weight loss info

The South Beach Diet
The South Beach diet is a weight loss system created by Dr. arthur agatston, a cardiologist from miami, usa, which emphasizes that one should consume "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Dr. agatston developed his weight loss system for people who have cardiac problems, based on his detailed study of scientific research on other nutritional studies.
Examples of good foods include, broiled ham, turkey bacon, clams, feta cheese, peanuts, lowfat or nonfat milk and certain vegetables, like green beans, lettuce and mushrooms.

B/M "Sour" Sourdough Recipe

	Category	Bread Recipes
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Ingredients And Procedures

-Anna Ellis DTXT63A 1 1/4 c Sourdough starter

1/2 c Water

3 c Bread flour

1 tb Melted margarine

2 tb Sugar

1 1/2 ts Salt

2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.

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<h1>B/M "Sour" Sourdough</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Anna Ellis DTXT63A 1 1/4 c Sourdough starter <P>1/2 c Water <P>3 c Bread flour <P>1 tb Melted margarine <P>2 tb Sugar <P>1 1/2 ts Salt <P>2 ts Yeast <P>This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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