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
-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.
SOURDOUGH BREAD
| 1½ Pound Loaf |
| INGREDIENTS | 2 Pound Loaf |
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| 5½ ounces (⅔ cup) |
| WATER, 80° F | 6½ ounces (¾ cup + 1 tbsp.) |
| 8 ounces (1 cup) |
| SOURDOUGH STARTER, room temp | 10 ounces (1¼ cups) |
| 1 tablespoon |
| BUTTER or MARGARINE | 2 tablespoons |
| 2¾ cups |
| BREAD FLOUR | 3½ cups |
| 1 tablespoon |
| SUGAR | 1½ tablespoons |
| 1¼ teaspoons |
| SALT | 1½ teaspoons |
| 2 teaspoons |
| ACTIVE DRY YEAST | 2¼ teaspoons |
| - or – |
| - or - | |
| 1½ teaspoons |
| BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
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| FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE | ||
| Bread Select Setting To Use: basic/specialty |
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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 |
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5 ounces (½ cup + 2 tbsp.) | WATER, 80° F | 6 ounces (¾ cup) |
8 ounces (1 cup) | SOURDOUGH STARTER, room temp | 10 ounces (1¼ cups) |
1 tablespoon | BUTTER or MARGARINE | 2 tablespoons |
1 tablespoon | HONEY | 1 tablespoon |
1 tablespoon | MOLASSES | 1 tablespoon |
1½ cups | BREAD FLOUR | 1¾ cups |
1½ cups | WHOLE WHEAT FLOUR | 1¾ cups |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
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