Sourdough White Bread (machine) – Large Loaf Recipe

The best delicious Sourdough White Bread (machine) – Large Loaf recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough White Bread (machine) – Large Loaf recipe today!

Hello my friends, this Sourdough White Bread (machine) – Large Loaf recipe will not disappoint, I promise! Made with simple ingredients, our Sourdough White Bread (machine) – Large Loaf is amazingly delicious, and addictive, everyone will be asking for more Sourdough White Bread (machine) – Large Loaf.

What Makes This Sourdough White Bread (machine) – Large Loaf Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough White Bread (machine) – Large Loaf.

Ready to make this Sourdough White Bread (machine) – Large Loaf Recipe? Let’s do it!

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Ingredients & Directions


2 c Sourdough starter
2 c White bread flour
2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 tb Butter
2 ts Yeast, fast rise or machine
– or –
3 ts Yeast, active dry

Source: Electric Bread

If you’re in the pioneering spirit, here’s 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 – it’s 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 you’ll need. Sourdough purists
may omit the yeast listed above.

Timing and temperature are the key elements of success.

Careful observation will reveal your starter’s 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
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Yields
1 loaf



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