Yield: 1 loaf
|1 tablespoon||Butter or margarine|
|½ teaspoon||Baking soda|
For the starter: In a clean, SCALDED container, mix 2 cups of flour and 1 cup of warm water. Cover with plastic wrap, and let stand at room temperature for 2 - 3 days until an amber liquid forms. When this happens, stir the starter and, following manufacturer's instructions, place in bread pan: ½ c Starter 3 c Flour 1 c Warm water 1 T Sugar ½ T Salt 1 T Butter ½ t Baking Soda
Use the basic dough cycle. When cycle is completed, allow doughball to rest and rise in ABM for a minimum of 4 hours. Six hours is better. After the rest/rise time, bake using your machine's whole-wheat cycle.
Meanwhile, feed your starter with ½ cup flour, 1 cup warm water, and 1 t sugar. Mix, cover, and place in refrigerator. Use or feed on a regular basis to keep it alive and well. As your starter matures and ages, it will develop its own unique flavor. Take care of your starter, it will take care of you.
Recipe/technique by Wesley Pitts 12/31/94 Submitted By WESLEY PITTS On 12-31-94