Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
Wash out the container in which the starter had been stored using soap and
hot water, or run it through the dishwasher, to get rid of any remaining bacte-
ria. Then return the starter to its original container and cover it with several
thicknesses of cheesecloth held in place with a rubber band. Let the starter
stand at room temperature, stirring several times a day, until bubbly,
overnight to 2 days, depending on how sour you want it. It will continue to
bubble and expand. If the starter turns color, has an unpleasant aroma, or
grows any type of mold, the starter is out of balance and must be completely
discarded. Do not leave the starter at room temperature longer than 5 days
without feeding it.
After the starter has been allowed to stand at room temperature to ferment,
cover it with a layer of plastic wrap held in place with a rubber band, or
transfer it to a freezer-quality self-sealing bag, and refrigerate it. The best
starters are those used and replenished daily to weekly.
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