Oster CKSTBRTW20 English - Page 22

To Replenish Starter After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1-1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with 1-1/4 cups warm water and 1-1/4 cups flour. Stir well to blend. Cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in a loosely covered glass container in the refrigerator. If not used at the end of one week remove 1 cup starter and discard: then replenish with equal amounts of flour and warm water as instructed above. Hints for Successful Sourdough Baking • Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal. • All ingredients, including starter, should be at room temperature (70°- 80°F). Cold ingredients will slow down the activity of the yeast. • When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate. • If starter separates (liquid forms on the surface), stir until blended before using. • If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients. • Important: Sourdough bread made in an automatic bread maker requires the addition of yeast. The starter's strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast. French Setting Recipes (Menu 2) French Bread Machine Stages (for 1.5 lb. loaves) For the French cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:30, the dough rests for 5 minutes At 3:25, the dough is kneaded for the second time (20 minutes) At 3:05, the dough begins to rise (39 minutes) At 2:26, the dough is "punched down" (10 seconds) At 2:26, the dough continues to rise (30 minutes and 50 seconds) At 1:55, the dough is shaped (10 seconds) At 1:55, the dough comes to the last period of rise (59 minutes and 50 seconds) At 0:55, the dough begins to bake (55 minutes) At 0:00, the bread is finished. Note: Rapid Setting will reduce total time by about an hour. 22 www.oster.com