Ingredients
-
1
-
3/4
-
1
-
1
-
3
-
3
-
2
-
-
-
-
-
-
-
-
Directions
Best Bread Machine Sourdough,This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A San Francisco sourdough starter is appropriate for this recipe.,I love it, easy and the kids love it as well.,I feel so baffled, Ive done just about everything wrong with this recipe and have made 3 perfect loaves. First used rapid rise yeast, second I put in the ingredients according to my bread machine and didnt do the stir thing at the beginning, third used a tablespoon of yeast not knowing in the comments it had been changed to 1 tsp. Yikes. My loaves at soft and perfect, not dense as some have commented. I was going to throw out my sour dough starter because I was tired of feeding it but now my family wont let me.
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Steps
|
1
Done
|
Put First 4 Ingredients in Bread Machine and Stir Gently. (yes, This Works). |
|
2
Done
|
Let Sit For About 10 Minutes. Starter Should Start to Bubble a Little. |
|
3
Done
|
Add Flour, Then Spread Oil and Salt Evenly Over the Flour. |
|
4
Done
|
Select Basic Course or Following Custom Settings If Your Bread Maker Has Them: |
|
5
Done
|
Custom Settings For Zojirushi Bb-Cec20: Preheat - 20 Minutes ( I Start Cycle After Mixing First Four Ingredients Then Add Remaining Three Ingredients After Ten Minutes), Knead - 20 Minutes, Rise1 - 40 Minutes, Rise2 - 40 Minutes, Rise3 - Off, Bake - 58 Minutes Medium or Dark Crust Setting ( use Medium), Keep Warm - Off. |
|
6
Done
|
Check a Few Minutes Into Kneading and Add Flour or Water as Needed to Get a Just Slightly Tacky Dough That Sticks to Your Fingers Like a Strong Post It Note and Stretches Smoothly Without Tears When Kneading. Sourdough Bread Dough Is a Little Gloopier Then Regular White Bread. |
|
7
Done
|
See Directions For Making a Starter or Order a Starter Online. |
|
8
Done
|
Like All Sourdough Breads Wait Until at Room Temperature Before Cutting or Insides Will Clump Up and Tear the Insides Out of the Loaf. |
