I decided to make my own Sourdough Recipe with rich Buttermilk, and I have entered this into my personal recipes. I developed this recipe which has worked out well from the 1st loaf, and just seems “fool-proof”, and very tasty. Once your Sourdough is the flavor you like best, you can jar it and put it into the refrigerator in 10 ounce portions and use a complete jar each loaf you make in the breadmaker. VERY QUICK and SO EASY!
Ingredients: [‘sourdough starter’, ‘warm water’, ‘salt’, ‘sugar’, ‘bread flour’, ‘yeast’]
Quantity of Ingredients: [“10 ounces sourdough starter”,”4 -6 ounces warm water”,”1/2 teaspoon salt”,”2 tablespoons sugar”,”3 1/4 cups bread flour”,”1 1/2 teaspoons yeast”]
Number of Servings: 6
Steps: [‘Spray your bread pan with Olive Oil spray and add ingredients in this order:’, ’10 ounces of Sourdough Starter.’, ‘4-6 ounces (about ½ cup) Warm water (not hot).’, ‘½ tsp salt.’, ‘2 TBSP Sugar.’, ‘Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour’, ‘Don’t upset the wet ingredients with flour or yeast.’, ‘3 ¼ cups BREAD Flour.’, ‘1 ½ tsp Yeast (I have used BEER yeast in blocks you can get at some grocer’s, this is great too).’, ‘In Bread Maker Machine:’, ‘Bake as a normal (white) loaf with desired crust color.’, ‘I always check the blending to be certain it is not too wet or too dry – you can adjust with water or bread flour – you can even remove the (lump) from the breadmaker and hand knead for a minute on floured countertop.’, ‘There should be no problem for this dough to rise and cook nicely.’, ‘Lastly, once it’s DONE – be there to remove from pan ASAP. (If it sits the moisture in the breadmaker can deform loaf and make soggy.).’]