Commercial Aluminum Bakeware (Doughmakers 105514)

Zojirushi BBCC-X20 Bread Machine
Full Details:The Zojirushi Home Bakery Supreme is a bread maker that combines a range of automatic controls with easily tailored options. Its 10 cycles are designed for making everything from wheat bread to cinnamon rolls and can also be put to work for non-bread items like cakes, fruit jam, and homemade meatloaf. Versatile controls let you use the dough-only function or make a loaf from start to finish, and handy programming options include a sourdough starter, a 2-hour quick-baking cycle, and three crust settings. The timer allows you to set all controls up to 13 hours ahead, and three memory settings store your most-used recipes.
Min Price:USD 200.00 Max Price:USD 229.00

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Q:Calling sour dough bread makers. Starter help guidance needed!? Im just getting into break making. I figured it would be fun while less expensive to get into to. I decided I wanted to try making sour dough bread. My favorite bread. I came across an old fashion recipe someone gave me to use to start off with as a first time sour dough bread maker. I was given for the starter of the recipe to use a container and pour one cup of unbleached flour and one cup of warm water. Mix well and place some where its at least 70degrees. Then every 24 hours feed the starter by removing half of the old mixture and pour in a cup of flour. If it appears to be too watery then add flour. This would be about for every 24 hours for three days. Does this sound right??? I have to do this until I get a bubbly like dough mixture before and then place in the refrigerator with a lid on it that has a hole to breathe. Only feed for once a week. Okay but I gather the rest of the recipe there after but what is missing is how long to keep it in the fridge?

Date:2008-09-12 15:25:09 By Y! User: Kay08

A:AGGG Ok as someone who is a regular organic baker and believes in doing things the old fashioned way, I TOTALLY disagree with the other two. Use unbleached organic flour OR something like rye flour which has a higher number of microorganisms which you need to create natural yeast, which is what sourdough is. DO NOT USE COMMERCIAL YEAST. It will NOT make a good sourdough starter (I have sourdough bread sitting on the table rising right now) The number one thing you need is PATIENCE. It takes a good 2 weeks to make a good sour starter. And even if you dont want to make rye bread, using rye flour to start will not effect the taste of your eventual loaf of bread.It doesnt matter if your starter is a bit wet, you want it to have a sticky dough texture. I would feed it every 24-48 hours to start until it is regularly doubling in size. NEVER use metal utensils in your starter, it reacts with the natural fermentation. Your starter needs to be in a warm spot. If it is colder than 70-75 in your house you can leave it in the oven with the light on. The light creates warmth. Your starter needs a warm cozy environment to grow in. Think of it like a plant :) It will grow depending on how much wild yeast you have in your area, and that is why no matter where the starter comes from, eventually they all taste a bit different because of where you live. To get a good sour starter, once it starts doubling, leave it out for several more days, feeding it every day or two. Once you get a good starter, put it in the fridge and feed it every few weeks. You dont need to feed it weekly. If you get a layer of smelly looking water on the top, it is hooch. Just mix it back in with a wooden or plastic spoon, dont throw it out. The only thing you must worry about is a pink starter. If your starter turns pink its rotten and you have to start over.Good luck! A good sourdough starter will last you for life and it makes the BEST artisan breads. By Y! User: Kenna B