Hello. First post here.
I don't usually cook to much. Its probably been 15 years. I tried to cook when I was a single guy, but I had a very limited list of dishes I felt comfortable cooking. BLT's, bagels, macaroni and cheese.. lol Now my "to do list" consists of home improvements, repairs and things I'm better at. I'm a jack of all trades, not a baker or chef.
I hope to find a acceptable sourdough recipe for a bread machine because my wife has tried a recipe which does not come close to the sourdough we have bought at our local New Pioneer coop store. Iv found some excellent money saving info on forums, but my wife does not search for suggestions before trying or buying new things.
Instead of trying to explain the recipe she used.. Can anyone suggest , or guide me to one including the starter? I'm not that picky. But I hope it tastes and has the consistency somewhat like the white sourdough loafs we can buy at New Pioneer coop. But for less than $7 dollars a loaf.
Thanks before hand.
Replies
Have a look at the couple of blogs by saralexis on this site. She seems to have some success in using a machine for sourdough.
Have fun and enjoy.
Farinam
How flattering to be suggested for advice here, even in such a limited area :)
Here's my recipe, no doubt yours will end up different because off different flour and a different machine.
If you have a go with this and then let me know how it goes I can help you tweak it. I'm assuming you have a starter- if not there are better people to ask than I on here but I mixed 150g rye, 150g white and 300g water. Threw away half and topped up with 75g rye, 75g white, 150 water. I did that for 7 days and it worked well.
To bake:
- refresh as above (75g white, 75g rye, 150g water) mix well
- put 300g of the starter into the bottom of the machine, making sure the paddle is in (!)
- add on top, *without mixing* 400g white, 300g water
- add on top of some dry flour (so it stays away from the starter) 7g salt
Set the machine for a 4 hour wait followed by a 4hr basic white cycle (whatever your machine calls it).
Good luck, Sarah
Thank You for your reply Sarah. I am Jennifer.
I am currently using a 'Oster' 2lb.braedmaker...My 1st attempt at Sourdough turned out fine, the next 2 attempts failed,the consistancy was off, and it ended up tasting like 'store-bought' bread..not my intension.
You say to set the machine for a 4 hour wait, this model has a delay timer setting,so i could do this.However you suggest a 4 hr. basic setting which my machine doesn't have. It's basic setting is 3 hrs. and i can't figure out how to increase that time.
I'm a little confused when you say you threw away 1/2 of starter, and did that for 7 days..did you keep throwing 1/2 away for 7 days and replenishing it?
Thanks for the info.
Jennifer
If your bread machine has a "wholemeal" or "french" bread setting, you could try using that - it should be longer than the "basic white" setting.
My Breville also has a "continental" setting that runs for 4:35 but that includes a really long bake at temperatures between 80C and 150C. The Breville can also be set manually so I get to choose the length of each step - within certain parameters. Worth a play, I think.
OK...so, my starter is now down the drain...super stinky, and not in a good way.
I looked online for a weight/volume conversion chart so that i can start over w/ recipe's from here, but was unable to find anything that made sense.
Saralexis wrote:" I mixed 150g rye, 150g white and 300g water"..unfortunately i'm not able to figure out equivalent US measurements for that. Can anyone help a confused woman with this...Thanks in advance! Jennifer
Hi!
I got a little overwhelmed earlier, but have since found a conversion calculator i understand.
Looks like 75g= ~3/4 C. for the flour
so 150 g = ~1 1/2 C.flour
and 300g= ~1 1/4 C. water
I will give it a try and post my results later.
thanks, jennifer
Usually people recommend that you weigh all ingredients, because it's more accurate. Having said that, how was your bread?!