Sourdough White Bread (machine) - Large Loaf Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
2 cup: Sourdough starter,
2 cup: White bread flour,
2 T: Dry milk,
2 T: Sugar,
1 1/2 t: Salt,
2 T: Butter,
2 t: Yeast, fast rise or machine or -
3 t: Yeast, active dry
Directions:
Source: Electric Bread
If youre in the pioneering spirit, heres a sourdough for you. Yes,
sourdough IS possible in a bread machine - for bakers with the time,
patience and adventursome spirit to see this most-independent bread to
completion. Because every starter is different, sourdough baking is
always a challenge. In bread machines, it becomes its own art form!
Experiment - its the hallmark of a sourdough baker!
Success Hints
Follow preparation instructions for your chosen starter. Starter may
take 24 hours to 4 days to activate. Always feed your starter equal
parts flour and water (85 degrees).
Use regular bake cycle.
The more active the starter, the less youll need. Sourdough purists
may omit the yeast listed above.
Timing and temperature are the key elements of success.
Careful observation will reveal your starters peaking schedule.
Starter should be peaking when loaded into the machine - frothy
and
bubbly, not just foamy.
Optimum room temperature for culture activation and machine
baking is
85 degrees.
If starter peaks at an inconvenient time, store it in the
refrigerator. Reactivate by feeding again and placing in an 85-95
degree place for 6-12 hours.
Save some of the active starter for your next batch. Refrigerate in
an airtight container.
Cheshire Cat BBS - over 23,000 recipes online! 916-587-6947
Source from luhu.jp
If youre in the pioneering spirit, heres a sourdough for you. Yes,
sourdough IS possible in a bread machine - for bakers with the time,
patience and adventursome spirit to see this most-independent bread to
completion. Because every starter is different, sourdough baking is
always a challenge. In bread machines, it becomes its own art form!
Experiment - its the hallmark of a sourdough baker!
Success Hints
Follow preparation instructions for your chosen starter. Starter may
take 24 hours to 4 days to activate. Always feed your starter equal
parts flour and water (85 degrees).
Use regular bake cycle.
The more active the starter, the less youll need. Sourdough purists
may omit the yeast listed above.
Timing and temperature are the key elements of success.
Careful observation will reveal your starters peaking schedule.
Starter should be peaking when loaded into the machine - frothy
and
bubbly, not just foamy.
Optimum room temperature for culture activation and machine
baking is
85 degrees.
If starter peaks at an inconvenient time, store it in the
refrigerator. Reactivate by feeding again and placing in an 85-95
degree place for 6-12 hours.
Save some of the active starter for your next batch. Refrigerate in
an airtight container.
Cheshire Cat BBS - over 23,000 recipes online! 916-587-6947
Source from luhu.jp
Tags
: breads