Zojirushi BBCC-X20 Operating Instructions & Recipes page 25

Traditional
Sourdough Bread
TRADITIONAL SOURDOUGH BREAD
Starter
1. Follow the same procedure for Light Sourdough Bread to prepare the Starter (see page 24).
2. Remove the Baking Pan with the Starter and keep at room temperature for 7-10 days.
During this period, stir the starter 2-3 times everyday.
3. While the Starter is leavening, cover the Baking Pan with plastic wrap and puncture several holes with
a fork.
4. To ensure that the temperature is as steady as possible, wrap the Baking Pan with a towel.
In colder areas, the 24 hour RISE function in the HOME MADE COURSE is available (to keep the
Starter at a desired temperature). Please be sure to cover the Baking Pan with plastic wrap and puncture
several holes with a fork.
Bread
1. Feed the Starter 1 tsp. of Sugar and 2 Tbsp. of Bread Flour 1 hour prior to baking.
2. Bubbles on the surface indicate that the Starter is active.
3. Remove the Baking Pan with the Starter and add the ingredients for
Traditional Sourdough Bread.
(The Starter remains inside of the Baking Pan, and simply add the ingredients)
4. Bake the bread by following the BASIC STEPS (see page 10).
- 25 -