Kitchenarm KA8520 - Page 27

SOURDOUGH STARTER MENU
(6) Select the SD STARTER Menu and confirm the working time.
The default working time is 2 hours. The working time can be adjusted using the
TIME+ / TIME- button between 2 hours and 12 hours in 30-minutes increment.
7) Start the appliance using the START button.
8) After the work is done, stop the appliance by long pressing the STOP button.
9) Unplug the power.
10) Remove the bread pan.
11) Remove the freshly made Sourdough Starter from the bread pan.
USE AND STORE SOURDOUGH STARTER
You can make sourdough bread with additional ingredients using the SOURDOUGH
Menu (Menu #19) after the sourdough starter is just made. (Sourdough bread recipe is
provided on page 39 of the recipe book).
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You can also store the sourdough starter in a non-corrosive bowl (we recommend
glass, ceramic) and cover with a plastic wrap with holes. Keep it in the refrigerator
until ready to bake.
If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol
base liquid that occurs with fermentation. Just stir this back into the starter, the
alcohol bakes off and that wonderful sourdough flavor remains.
Refrigerated sourdough starter is in a state of semi-hibernation. Before using it for
making sourdough bread, ensure your sourdough starter is fully awakened and active
enough to leaven bread:
(1) Take out the starter from the fridge; Stir well to blend.
(2) Let starter sit for 1-2 hours at room temperature.
(3) Remove the starter you need; replenish and refrigerate remaining starter.
REPLENISH / FEED STARTER
After using a portion of starter, replenish with the equal volume amount of water and
flour (both at room temperature), and stir well to blend:
(a) For all purpose flour, the volume ratio of water versus all purpose flour is 1:1; the
weight ratio is 1.86. We recommend using the weight ratio.
(b) For bread flour, the water / flour volume ratio is 1:1; the weight ratio is 1.8.
If the starter is not used at the end of one week, remove and discard 1 cup of the
starter (270g) from refrigerator, and replenish with 3/4 cup of water (180g / 180ml)
and 3/4 cup of flour that the starter was made of (all purpose flour 97g; bread flour
100g). It's highly recommended to measure water and flour by weight (grams). If you
measure by cup, please refer to p. 15 - p. 16 of this manual for instructions.
Cover the newly replenished starter with a plastic wrap with holes and let the starter
stand in warm place until bubbly, 4 to 5 hours. Then store the starter in the refrigerator.
Regarding the whole wheat sourdough starter, because its characteristics will change
noticeably after long-time hydration, the actual water / flour replenishment ratio will
also be different as time goes by. Therefore, we recommend not feeding the whole
wheat sourdough starter; instead, just use up the starter in one week and make fresh
starter when needed.
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