Sourdough Starter - Beyond WBYBM2 Owner's Manual

Breadmaker Owner's Manual

Sourdough Starter

ACTIVE DRY YEAST
WATER 110º F/
43º C
BREAD FLOUR
SUGAR
Method
In a 4 quart glass container, dissolve yeast in water 110º
1.
F/43º 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
2.
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 80º F/27º 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
3.
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
4.
below. 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.
2- ¼ TSP
2 CUPS
3- ½ CUPS
1 TBL
52