Sunbeam Deluxe 2-Pound Bread & Dough Maker manual Oz. warm water Tbsp. sugar 4 tsp. salt

	SOURDOUGH BREAD
	(Basic Setting – Timer OK)
All ingredients at room temperature (70°F-80°/21°C-27°C)
10 oz. sourdough starter	4 cups bread flour
5 – 6 oz. warm water	3 Tbsp. sugar
1-3/4 tsp. salt	2 tsp. active dry yeast

Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic setting. Select crust setting if other than “Medium.” Press the “Start/Stop” button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete,

the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the “Start/Stop” button to cancel the “Keep-Warm” cycle if desired). Remove the bread and enjoy!

NOTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.

To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press “Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts to the setting display.

SOURDOUGH STARTER

2-1/4 tsp. active dry yeast 2 cups all-purpose flour

16 oz. warm water

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate.

TO REPLENISH STARTER

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 10 oz. (1-1/4 cups) of starter were removed to make bread, replenish remaining starter with 10 oz. (1-1/4 cups) warm water and 10 oz. (1-1/4 cups) flour. Stir well to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard;

then replenish with equal amounts of flour and warm water as instructed above.

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