I'll have to ask my wife where her bread maker is. We moved in Aug.'10, so I can not find some things.
Moving is so much fun. Not. We moved a lot when I was growing up.
Well, I can’t stand it, I am going to go out to the kitchen and start the starter in the bread maker. I just can’t decide how many days to let it go. I just have to know if this works! lol
I finished making that Sourdough Bread today. On my! It was the most gorgeous golden color and rose beautifully. I let it ferment for 37 and 1/2 hours. If I were to change anything it would that I wouldn’t add 1T of water like I did. I couldn’t decide if it needed it or not. Still getting used to how it is supposed to look at the 10 minute beep. Even then it didn’t hurt it much, there was just the smallest area on the top that fell just a smidge.
I haven’t made a 2 lb loaf in the machine yet so I’m not sure what it would look like size wise, but this Sourdough bread used the whole pan.
I baked it on Basic, 1 1/2 lb, with light crust and it was great. I wouldn’t change a thing that way. I always use the ‘light’ setting, but they seem to be just a tad darker than I want. Not this one. Perfect coloring. The interior was nice tiny holes, no big holes, soft and not dry. Definitely a keeper! I might let it ferment in the machine a little longer next time just to experiment. I figured the half way point was a good place to start.