Black & Decker B2500C manual White Sourdough Starter, Ingredients Amount, White Sourdough Bread

4.Measure sugar, salt and dry milk; add to bread pan.

5.Measure bread flour and add to bread pan. The Rapid setting for White Bread decreases time for making bread by approximately an hour. Add additional ½ tsp. of yeast when baking rapid breads.

6.After making indentation in dry ingredients, carefully measure yeast and add to bread pan. If using delay bake timer, make absolutely sure yeast is on top of bread flour, away from liquids.

7.Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid.

8.Press MENU; choose White Bread Course. Press CRUST to choose crust color. Press LOAF to choose loaf size. If delay baking is desired, press ▲ and ▼ to add delay bake time, then press START. If no delay baking is desired, press START to begin immediately.

9.At beep during kneading process, check dough ball (see CHECKING DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push down

any dough or flour that may be on sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. (See KNEADING AND BAKING COURSE CHART to check time beep will sound.)

10.After ending beep sound, breadmaker will start 60-minute Keep Warm cycle. “0:00” will appear in display window; colon will begin to flash. The operation light will flash.

11.Press STOP and use oven mitts to carefully remove bread pan. Light will go out when STOP is pressed.

Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!

12.Turn bread pan upside down and shake several times to release bread. Do not use metal utensils. Remove kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 – 30 minutes before slicing.

13.Once bread has cooled (approximately 1 hour) store in an airtight container.

14.Unplug unit and allow to cool completely before cleaning. (See CARE AND CLEANING INSTRUCTIONS.)

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WHITE SOURDOUGH STARTER

Ingredients	Amount
Active dry yeast	2¼ tsp.
Water (110°F/43°C)	2 cups
Bread flour	3½ cups
Sugar	1 tbsp.

In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely.

To use starter, measure amount specified in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave starter out overnight.

Replenish with 1 cup flour, 2/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours or overnight. Starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 tsp. of sugar to keep active if not used every week.

WHITE SOURDOUGH BREAD

Ingredients	1.0 lb.		1½ lb.		2.0 lb.
Water (80°F/27°C)	½ cup + 1 tbsp.		¾ cup	¾ cup + 1 tbsp.
Starter	¾ cup		1 cup		1¼ cup
(see above recipe)
Sugar	2 tsp.		1 tbsp.		4 tsp.
Salt	1 tsp.		1½ tsp.		2 tsp.
Bread flour	2 cups		3 cups		4 cups
Active dry yeast	1½ tsp.		2 tsp.		2¼ tsp.
Select White
Course
Select Rapid White
Course
Active dry yeast	2 tsp.		2½ tsp.		2¾ tsp.
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