Toastmaster WBYBM1 - Manual (Page 34)

34
Breadmaker Owner’s Manual
3. When the starter is developed, it is bubbly and may have a yellow liquid layer on
top; stir before using. It may be used for baking or placed in the refrigerator to use
later, cover loosely.
4. To use starter, measure the amount specified in the recipe below. After refrigera-
tion, let container of starter come to room temperature before measuring – about
4 hours. If baking in the morning, leave the starter out overnight.
5. Replenish with 1 cup flour, 2/3 cup water 110º F/43º C and 1 teaspoon sugar. Stir
until blended; some lumps may remain. Cover loosely and let stand in warm place
for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then
place in refrigerator to store. Stir in 1 teaspoon sugar to keep active if the starter
is not used every week.
Sourdough Bread
Select White cycle.
*Only use starter recipe above.
1 LB 1.5 LB 2 LB
water 80º F/27º C 1⁄2 cup + 1 TBL 3⁄4 cup 3⁄4 cup + 1 TBL
starter* 3⁄4 cup 1 cup 1-1⁄4 cups
sugar 2 tsp 1 TBL 4 tsp
salt 1 tsp 1-1⁄2 tsp 2 tsp
bread flour 2 cups 3 cups 4 cups
active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp
Banana Bread
Select White cycle
1 LB 1.5 LB 2 LB
egg(s) room
temperature plus
enough water 80º F/
27º C to equal
1 1 1
3⁄4 cup + 3 TBL 1 cup 1-1⁄2 cups
oil 1 TBL 2 TBL 3 TBL
banana cake mix* 1 cup 1-1⁄2 cups 2 cups
bread flour 1 cup 1-1⁄2 cups 2 cups
gluten 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp
active dry yeast
*Or any other variety of cake mix for flavor variation.