First batch of sourdough of the season is in the bread machine

[zxcvbob]

I took the starter out of the fridge last week and fed it and nothing
happened. Oh, no! But after a week of dumping 2/3 of it every couple
of days and feeding, alternating between rye flour and AP flour, I have
a pungent and foamy starter again. Not sure if it's the same one I had
last spring or not.

I use the bread machine on the "dough" cycle to mix and knead the bread.
Then transfer it to an old Corningware covered casserole dish and let
it rise overnight, and I will bake it in the morning. My starter
doesn't rise fast enough to use the bread machine for the whole thing.
And I don't think it's configurable enough to program an 8 hour rise
time before baking.

-Bob

[merryb]

When I wake up my starter, I feed it at least twice a day, and it
seems to get active pretty quick. Funny that you posted this as I am
going to get mine going again- the weather is better for baking now!

[Norvin Gordon]

Would you mind sharing your SD bread recipe for the bread machine. I
have a recipe for a mixer but need one for the machine. TKS

[zxcvbob]

Norvin Gordon wrote:
> Would you mind sharing your SD bread recipe for the bread machine. I
> have a recipe for a mixer but need one for the machine. TKS

I use 1 pound of bread flour (cheap stuff from Sam's Club) and 1 tsp
of salt dissolved in 1 cup of water. Add about a generous 1/2 cup of
starter. Run the bread machine on the "Dough" cycle. When it beeps,
I transfer the ball of dough to a generously-greased Corningware
covered dish, and I flip it over so the dough gets greased on the top
as well as the bottom. Then let it rise until it almost fills the
dish. The rise time is quite variable. Bake covered for about 40
minutes.

I'm experimenting now with slitting the top of the loaf. I haven't
figured out how to rise and bake the SD in a bread machine, I just use
it for mixing and kneading.

I usually use rye flour for the last feeding of my starter before I
bake, and AP flour or bread flour for the other feedings. (I like
just a little rye in my SD bread.) And in case you don't know, the
starter is just flour and water; no yeast except the
naturally-occurring wild yeast.

HTH,
Bob

[merryb]

Have you tried the no-knead method using starter? I have, and it works
quite well!

[zxcvbob]

No I haven't. But that's sort-of how I make pizza dough. I just stir
it up (using a small amount of dried yeast) and stick it in the fridge
for a few days until I'm ready to cook.

-Bob

[Norvin Gordon]

Thanks Bob, this will go well with my SD cinnamon rolls for the machine.