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SOURDOUGH STARTER
Sourdough Starter Program | Delay Start Timer: No
Makes ¾ cup (200g). This is for the initial yield for the “young” starter. Once fed over time it will grow to be more than this initial amount
1. Put all ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom Convection
Bread Maker.
2. Press Menu to select the Sourdough Starter program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program.
3. When the cycle is complete, remove the bread pan from the machine. The starter can be used now as a “quick” starter in a bread dough or other baked
goods. To develop the starter further, first discard half of the starter and then transfer the remainder to a 1-quart nonreactive container. (Clear glass or plastic
works well so you can see the starter’s activity, but stainless or ceramic/pottery is OK as well.) Add about ½ cup (70g) unbleached all-purpose flour and
¼ cup (60g) water. Stir well, cover, and rest at room temperature for 24 hours.
4. After the first 24 hours, the starter needs to be fed twice a day. This time, measure out half of the starter and discard (or share!) the remainder.. Add ½ cup
(70g) unbleached all-purpose flour and ¼ cup (60g) water. Stir well, cover, and leave at room temperature for about 12 hours before feeding again. Continue
this pattern for a total of 5 days.
5. After the fifth day, the starter should have doubled in size, should be bubbly, and should have a sweet, yeasty smell. Stir well and remove half of the starter
(discard or share the rest with a friend), and then add equal parts water and unbleached all-purpose flour (2 ounces (60g) each of water and flour). Stir until
smooth.
6. If the starter does not seem ready, then continue to feed twice a day until signs of activity are present. If they do not appear, then discard the starter and
begin again.
7. Once the starter is sufficiently active (either at the end of day 5, or shortly thereafter), measure out either whatever is needed for your recipe, or if not using
immediately ½ cup (70g). Transfer the starter back to the storage container. Feed one more time and keep at room temperature for a few hours, if possible,
then store in the refrigerator. The starter needs to be fed once a week adding equal parts water and unbleached all-purpose flour (2 ounces (60g) each of
water and flour), in the same manner, to keep it alive. Always bring to room temperature for 12 to 24 hours before using in a recipe.
* These measurements are in weight, not volume, to ensure the perfect starter. If you do not have a kitchen scale, you can measure the ingredients. Use ½ cup
water, ½ cup less 1 tablespoon of unbleached all-purpose flour, and ½ cup less 1½ tablespoons whole-wheat flour. When measuring dry ingredients, fill a dry
measuring cup with a spoon, and then level off the top of the cup with the back of a knife or a spatula.
INGREDIENTS ONE SIZE
Water, room temperature ½ cup (120g)
Unbleached all-purpose flour 2 ounces (57g)
Whole-wheat flour 2 ounces (57g)
Instant yeast Pinch
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