User Manual

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Traditional
Sourdough Bread
Light Sourdough
Bread
Traditional
Sourdough Bread
TRADITIONAL SOURDOUGH BREAD
Note:
Sourdough bread becomes sourer the longer the Starter is leavened. The HOME MADE COURSE
conveniently allows you to increase the sour flavor. Let the Starter leaven at 80ºF to 85ºF.
When leavening for a long period, cover the Baking Pan with plastic wrap and puncture several holes
with a fork.
Try to keep the area and the Baking Pan as clean as possible while the Starter is leavening.
When leavening for more than 10 days, feed the Starter with 1 tsp. Sugar and 2 Tbsp. Bread Flour
once every 3-4 days.
If you would like to bake another bread while the Starter is leavening, transfer the Starter into a non-
corrosive bowl (we recommend glass, ceramic, or stainless) and cover with a plastic wrap with holes.
Both Sourdough Starter and bread are very sensitive to the environment. The baking results may vary
depending on the season and location.
LIGHT SOURDOUGH BREAD TRADITIONAL SOURDOUGH BREAD
<Starter>
1-1/2 cups
2 cups
2 tsp.
Water
Bread Flour
Active Dry Yeast
3 cups
1-1/2 tsp.
2 Tbsp.
2 tsp.
3 Tbsp.
2 Tbsp.
Bread Flour
Salt
Sugar
Active Dry Yeast
Apple Cider Vinegar
Lemon Juice
Add the following ingredients to the Starter.
<Starter>
1-1/2 cups
2 cups
2 tsp.
Water
Bread Flour
Active Dry Yeast
3 cups
1-1/2 tsp.
2 Tbsp.
2 tsp.
Bread Flour
Salt
Sugar
Active Dry Yeast
When the Starter becomes active, add the Starter
and following ingredients to the Baking Pan.
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