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To Replenish Starter
After using a portion of starter, replenish with equal amounts of our and warm water. For example,
if 1–1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with
1–1/4 cups warm water and 1–1/4 cups our. Stir well to blend. Cover and let stand in warm place
until bubbly, 3 to 5 hours. Store starter in a loosely covered glass container in the refrigerator.
If not used at the end of one week remove 1 cup starter and discard: then replenish with equal
amounts of our and warm water as instructed above.
Hints for Successful Sourdough Baking
• Always make starter in a glass container. Never store in metal containers or use metal utensils.
The starter will react with the metal.
• All ingredients, including starter, should be at room temperature (70°– 80°F). Cold ingredients will slow
down the activity of the yeast.
• When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until
bubbles start to form. Cover and refrigerate.
• If starter separates (liquid forms on the surface), stir until blended before using.
• If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start
over again with fresh ingredients.
• Important: Sourdough bread made in an automatic bread maker requires the addition of yeast. The
starter’s strength and the rising times in the breadmaker are not sucient to allow for proper rising
without the use of additional yeast.
French Setting Recipes (Menu 2)
French Bread Machine Stages (for 1.5 lb. loaves)
For the French cycle you can expect the following things to happen as the timer counts down to zero.
To begin: The ingredients are kneaded for the rst time (5 minutes)
At 3:30, the dough rests for 5 minutes
At 3:25, the dough is kneaded for the second time (20 minutes)
At 3:05, the dough begins to rise (39 minutes)
At 2:26, the dough is “punched down” (10 seconds)
At 2:26, the dough continues to rise (30 minutes and 50 seconds)
At 1:55, the dough is shaped (10 seconds)
At 1:55, the dough comes to the last period of rise (59 minutes and 50 seconds)
At 0:55, the dough begins to bake (55 minutes)
At 0:00, the bread is nished.
Note: Rapid Setting will reduce total time by about an hour.
French Countryside Bread - 2 lb. loaf
French
1 and 3/8 cups water
1 and 1/2 tablespoons vegetable or olive oil
1 and 1/2 teaspoons salt
1 Measure and add liquid ingredients to the bread pan.
2 Measure and add dry ingredients (except yeast) to the bread pan.
3 Use your nger to form a well (hole) in the our where you will pour the yeast. Yeast must NEVER
come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4 Snap the baking pan into the bread maker and close the lid.
5 Press the “Menu Select” button to choose the French setting.
6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.
7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.
8 Press the “Start/Stop” button.
Italian Herb Bread - 2 lb. loaf
French
1 and 1/4 cups water
1 and 1/2 tablespoons vegetable or olive oil
1 teaspoon salt
3 and 1/2 cups bread our
2 teaspoons sugar
1 tablespoon dried parsley
1 Measure and add liquid ingredients to the bread pan.
2 Measure and add dry ingredients (except yeast) to the bread pan.
3 Use your nger to form a well (hole) in the our where you will pour the yeast. Yeast must NEVER
come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4 Snap the baking pan into the breadmaker and close the lid.
5 Press the “Menu Select” button to choose the French setting.
6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.
7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.
8 Press the “Start/Stop” button.
1/4 cup grated parmesan cheese
2 teaspoons dried onion akes
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2 teaspoons active dry yeast
4 cups bread our
1 tablespoon sugar
2 teaspoons active dry yeast
CKSTBRTW20-BM-IB-RevC.indd 22-23 6/30/09 5:20:37 PM