Zojirushi BBCC-X20 Operating Instructions & Recipes page 26

Traditional
Sourdough Bread
Light Sourdough
Bread
Traditional
Sourdough Bread
TRADITIONAL SOURDOUGH BREAD
LIGHT SOURDOUGH BREAD
<Starter>
1-1/2 cups Water
2 cups Bread Flour
2 tsp. Active Dry Yeast
Add the following ingredients to the Starter.
3 cups Bread Flour
1-1/2 tsp. Salt
2 Tbsp. Sugar
2 tsp. Active Dry Yeast
3 Tbsp. Apple Cider Vinegar
2 Tbsp. Lemon Juice
Note:
•
Sourdough bread becomes sourer the longer the Starter is leavened. The HOME MADE COURSE
conveniently allows you to increase the sour flavor. Let the Starter leaven at 80ºF to 85ºF.
•
When leavening for a long period, cover the Baking Pan with plastic wrap and puncture several holes
with a fork.
•
Try to keep the area and the Baking Pan as clean as possible while the Starter is leavening.
• When leavening for more than 10 days, feed the Starter with 1 tsp. Sugar and 2 Tbsp. Bread Flour
once every 3-4 days.
• If you would like to bake another bread while the Starter is leavening, transfer the Starter into a non-
corrosive bowl (we recommend glass, ceramic, or stainless) and cover with a plastic wrap with holes.
• Both Sourdough Starter and bread are very sensitive to the environment. The baking results may vary
depending on the season and location.
TRADITIONAL SOURDOUGH BREAD
<Starter>
1-1/2 cups
2 cups
2 tsp.
When the Starter becomes active, add the Starter
and following ingredients to the Baking Pan.
3 cups
1-1/2 tsp.
2 Tbsp.
2 tsp.
- 26 -
Water
Bread Flour
Active Dry Yeast
Bread Flour
Salt
Sugar
Active Dry Yeast