Description
A mild, chewy sourdough made in the bread machine using a wild grape starter. The grape starter gives the bread a subtle tang without the sharp sourness of a more mature starter.
Ingredients
Units
Scale
- 2 1/2 teaspoons bread machine yeast
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 1 cup sourdough starter, at room temperature
- 1 cup water
Instructions
- Add all ingredients to the bread machine pan.
- Process on the basic bread setting.
- Watch the dough during the first 10 minutes. If it looks dry or the machine strains, add water one tablespoon at a time. If it is too wet, add flour by the tablespoon until a soft dough ball forms.
- Remove the bread promptly at the end of the baking cycle and cool completely on a rack.
- Store in a paper bag or a breathable bread bag to keep the crust from softening.
Notes
The recipe also works as a 1-pound loaf. Use 2 1/2 cups bread flour, 1 teaspoon sugar, 1/2 teaspoon salt, 3/4 cup starter, and 1/2 cup plus 2 tablespoons water, keeping the yeast amount the same. If your starter is newer and still developing flavor, the bread will be mild and slightly tangy rather than deeply sour. That is normal and still delicious.
For a more traditional sourdough starter method, see my Basic Sourdough Bread Machine Bread.