And our Sourdough here in San Francisco is outstanding but please -- Polish bread it has to be
I am a big fan of Real Bread so when I lived in Tennessee I learned to bake it. But later in San Francisco Bay area I found two places where I could buy bread better than what they make in Poland nowdays: Andersen's bakery (they may be called Grain Do'Or now) and Trader Joe's.
I live in Poland now and I still bake bread sometimes. It is easy and fun. Here is my recipy:
1 Mix 3 cups of wheat, 1 cup of rye flour, water, 1 spoon of salt and sourdough culture. I use a Kitchen Aid mixer for that.
2. Let it rise for 12 hours, then mix again and put in an oven safe bowl.
3. Let it rise again, put it in the oven and bake at 220 degrees C for 30 minutes, then at 200 for 30 minutes.
I have tried and I don't believe you can bake a good rye bread in a bread machine. They don't reach the needed temperature. They are good for mixing though.
The trickiest part is to get the sourdough starter. Regular baking yeast is OK, but not as tasty. One can try the procedure at thefreshloaf.com/node/233, or ask friedly guys from carlsfriends.org to ship you some.