Breadman TR900S_OM instruction manual White Sourdough Starter, White Sourdough Bread

WHITE SOURDOUGH STARTER

Ingredients:

Active Dry Yeast 2-1/4 tsp

Water, 110°F/43°C		2 cups
Bread Flour	3-1/2 cups
Sugar 1 TBL

In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, 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. The starter will “rise and fall” during the fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the sour flavor to develop. An ideal place is on the counter next to your range. When the starter is developed, it is bubbly and may have a 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 the amount specified in the recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave the starter out overnight.

Replenish with 1 cup flour, 2/3 cup water, 110°F/43°C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep active If the starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients:	1.0 LB	1.5 LB	2.0 LB
Water, 80°F/27°C	1/2 cup + 1 TBL	3/4 cup	3/4 cup + 1 TBL
Starter*	3/4 cup	1 cup	1-1/4 cups
Sugar	2 tsp	1 TBL	4 tsp
Salt	1 tsp	1-1/2 tsp	2 tsp
Bread Flour	2 cups	3 cups	4 cups
Active Dry Yeast	1-1/2 tsp	2 tsp	2-1/4 tsp
Select White Course	1	1	1
Select Rapid White Course	2	2	2
Active Dry Yeast	2 tsp	2-1/2 tsp	2-3/4 tsp

*Only use Sourdough Starter recipe above.

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