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CRUSTY LOAF - CLASSIC SOURDOUGH BREAD
Making the Starter
Day 1: Mix 1 teaspoon flour and 1 teaspoon water in a bowl. Cover with plastic wrap and set aside at room temperature.
Day 2: After noticeable froth, add 1 teaspoon flour and 1 teaspoon water. Cover with plastic wrap and set aside at room temperature.
Day 3: Stir in 2 teaspoons flour and 2 teaspoons water. Cover with plastic wrap and set aside at room temperature.
Day 4: Stir in 4 tablespoons flour and 4 tablespoons water. Cover with plastic wrap and set aside at room temperature.
Day 5: Stir in 8 tablespoons flour and 8 tablespoons water. Cover with plastic wrap and set aside at room temperature.
Day 6: Stir in ¾ cup flour and ¾ cup water into the starter. Cover with plastic wrap and set aside at room temperature.
Day 7: Take 1 cup of the starter (discarding the rest) and mix it with 1 cup flour and 1 cup water. Allow to rise at room temperature for 24 hours.
Day 8: You are ready to make Sourdough bread.
Making the Bread
Ensure the collapsible paddle is securely attached and in the upright position before adding the starter, then the rest of the ingredients to the bread
pan in the order listed. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE
button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best
when allowed to cool.
BBM800XL_IB_FA.indd 90 1/07/10 10:47 AM