Originally Posted by nicholas_mom
I guess I can't make sourdough bread in the machine? I have a sourdough bread machine recipe but I thought I could make it the NT way.
We accidently found out, if you use the manual setting (it stops after rising the second time so you can put in the oven) and then put it on baking button on it rises twice more and gives the rye bread consistently. I just thought I could the sourdough rye this way.
Have you tried somethinglike that, to add more rising time? Do you have a manual setting and a baking setting to do this?
I make French bread according to the Julia Child recipe in my bread maker. I put everything in the bread machine, substituting 3 out of the 4 cups of flour with fresh ground whole wheat flour -- part hard spring wheat, part soft winter wheat. Then add the water and Celtic sea salt, about 1/4 cup sourdough starter and organic yeast. I let the breadmaker mix and knead, then turn it off and dump it into a glass mixing bowl. I let it rise for 4-5 hours at 65-70 degrees. I knead it briefly and let it rise 2 hours. Then shape it and let it rise 2 1/2 hours or until I think it has risen enough, then bake. It therefore has had well over 7 hours with the sourdough culture in it. It's delicious, especially with raw butter! I don't like to bake with the bread maker because it's lined with Teflon, which I am suspicious of -- heating it will make the Teflon break down that much sooner, IMO. I know I *should* just do it all by hand with my mixer, but I'm lazy.
It probably should also be ONLY sourdough with no extra yeast, but I like it this way, as long as the yeast is organic.