Ingredients
- SOURDOUGH STARTER
- 80 g rye flour
- 1/2 tsp salt
- 60 g plain flour
- 80 ml water 20°C
- 0.1 g yeast use the sourdough starter spoon
- SOURDOUGH BREAD
- Sourdough starter
- 320 g strong white flour
- 3/4 tsp salt
- 130 ml water
- 1/2 tsp yeast for SD-ZB2512, put in the yeast dispenser
- Instructions
- SOURDOUGH STARTER
- 1. Put all the ingredients in the sourdough cup provided and mix well. Put the lid on.
- 2. Remove the kneading blade and place the cup in the bread machine.
- 3. Select MENU 27 and press START this program will take 24 hours.
- 4. Press ‘Stop’ and remove the sourdough cup immediately* when machine beeps 8 times and the bar at ‘End’ flashes. The flashing start light will go off.
- 5. Store the sourdough starter in the fridge** and use all up within 1 week.
- *If you leave the sourdough starter in the bread maker fermenting power decreases and the bread does not rise.
- **If the sourdough starter is stored in the freezer or at room temperature fermenting power is lost.
- BAKING RUSTIC SOURDOUGH BREAD
- 1. Put the kneading blade back in the machine.
- 2. Add the ingredients in the order listed above*.
- 3. Select MENU 10 and press START.
- 4. When the cycle is complete turn out and allow to cool before slicing/serving.
- *If using the SD-ZB2512 bread maker put the yeast in the yeast dispenser.
Notes
Made using the SD-ZB2512 bread maker: http://www.panasonic.com/au/consumer/household/kitchen-appliances/bread-makers/sd-zb2512.html
