Breville the Custom Loaf BBM800XL Manuel D'instructions page 68

TIP
A 'starter' is a natural or commercial yeast-reinforced sourdough, sponge or
piece of old dough that is added to a dough for leavening power - shortening
the baking process and enhancing the flavor of the bread. There are many
sour dough recipes that do not use starters; however, we have included
this 8-day starter for more advanced bakers and those looking for a fuller
sourdough flavor.
MAKING THE STARTER
Day 1:
Mix 1 teaspoon flour and 1 teaspoon water in a bowl.
Cover with plastic wrap and set aside at room temperature.
Day 2:
After noticeable froth, add 1 teaspoon flour and 1 teaspoon water.
Cover with plastic wrap and set aside at room temperature.
Day 3:
Stir in 2 teaspoons flour and 2 teaspoons water. Cover with plastic
wrap and set aside at room temperature.
Day 4:
Stir in 4 tablespoons flour and 4 tablespoons water.
Cover with plastic wrap and set aside at room temperature.
Day 5:
Stir in 8 tablespoons flour and 8 tablespoons water.
Cover with plastic wrap and set aside at room temperature.
Day 6:
Stir in ¾ cup flour and ¾ cup water into the starter. Cover with plastic
wrap and set aside at room temperature.
Day 7:
Take 1 cup of the starter (discarding the rest) and mix it with 1 cup
flour and 1 cup water. Allow to rise at room temperature for 24 hours.
Day 8:
You are ready to make Sourdough bread.
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MAKING THE BREAD
Ensure the collapsible paddle is securely attached and in the upright position
before adding the starter, then the rest of the ingredients to the bread pan in
the order listed. Secure the bread pan inside the baking chamber. Select the
CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When
the cycle is complete, use oven mitts to remove the bread from the bread
machine and transfer to a wire rack to cool. Bread slices best when allowed
to cool.