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SOURDOUGH TIPS:
- Do not use metal bowls or spoons to store and/or stir starter.
- If starter is not going to be used immediately cover and refrigerate. The clear liquid that forms on the surface should be stirred in
once a week.
- 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.
- Starter should always be at room temperature before it is used.
- Thickness of starter will vary, therefore when making the first loaf of sourdough bread, observe dough during the kneading cycle. If
the dough seems too dry, add 1 teaspoon of water at a time until dough is soft and elastic. If dough is too wet and does not form a ball
of dough, add 1-tablespoon bread flour at a time until dough forms into a nice ball.
- The sour taste of the bread will vary with the tartness of the starter. Note that the recipes provide amounts of starter to use for mild
and strong sourdough flavor. You may wish to start with the mild flavored recipe first.
- Sourdough bread made in a bread machine usually requires the addition of yeast as most starters are not strong enough to be used
alone for proper rising of bread in the programmed times.
- To increase the supply of starter, feed with 2 cups of bread flour and 2 cups of 38°C milk.
-To share starter with a friend, give 2 cups away, 1 cup to use immediately and the second cup to feed and maintain supply.
SOURDOUGH BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
5½ ounces (⅔ cup)
8 ounces (1 cup)
1 tablespoon
2¾ cups
1 tablespoon
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
WATER, 80°
°°
° F
SOURDOUGH STARTER, room temp
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
6½ ounces (¾ cup + 1 tbsp.)
10 ounces (1¼ cups)
2 tablespoons
3½ cups
1½ tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE
Bread Select Setting To Use: basic/specialty
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture into
the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for recommended bread select setting and
desired crust color and loaf size settings. Program time
delay if being used. Start bread maker. When done, turn
off, unlock pan and remove with oven mitts. Shake bread
out of pan. Cool on rack before slicing.
SPEICAL NOTE: The amount of starter used in these
recipes will produce a mild tasting sour dough bread. If
you would like a stronger taste, reduce the amount of
water by 1 tablespoon and increase the amount of starter
by 2 tablespoons for the 1½ lb loaf and 4 tablespoons for
the 2 pound loaf.
SOURDOUGH WHEAT BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
5 ounces (½ cup + 2 tbsp.)
8 ounces (1 cup)
1 tablespoon
1 tablespoon
1 tablespoon
1½ cups
1½ cups
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
WATER, 80°
°°
° F
SOURDOUGH STARTER, room temp
BUTTER or MARGARINE
HONEY
MOLASSES
BREAD FLOUR
WHOLE WHEAT FLOUR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
6 ounces (¾ cup)
10 ounces (1¼ cups)
2 tablespoons
1 tablespoon
1 tablespoon
1¾ cups
1¾ cups
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons