Bread making machines

That sounds normal.

I'm finding that the cold weather isn't helping the activity. The mix should be getting slimier.

My starter is active when its warmed during the day

 

Thanks @andrews . It’s been in the airing cupboard so not too concerned about low temperatures. If you say vinegary smell is normal then that’s ok and I won’t throw it out. It is quite slimy looking. I’m thinking I’ll make my first sourdough bread in a day or too, maybe even tomorrow.

 

Good luck with the first loaf @Redwing . You'll notice that the dough is much wetter (and stickier) than normal bread dough

My starter seems to have the same or similar wild yeast as my last starter. It now has a real peach aroma

 

The first loaves turned out quite well, not perfect but good enough to continue with this project. I must admit to cheating just a little; I added a teaspoon of ordinary yeast to the dough just to make sure. I was worried about the starter not being active enough. The bread was tasty, pleasantly tangy and of a very nice texture.

 

Panasonic bread maker here too
The smell first thing in the morning when bread is ready is amazing. Healthier bread too, far less salt used.
Date n walnut and cinnamon fruit loaf are 2 favourites here
Big bread eater....I can eat a loaf in a day esp if hot and smothered in butter and cheese

 

Got rid of my bread maker.. found out I like kneading and baking in the oven instead!

Guaranteed, I won't be able to knead in a decade or 3 though and I'll be back to using one..so until then my hands will do.

 

Got a Kombuchaorganic sourdough starter sachet today. I'VE ADDED 100 GRAMS OF WHITE BREADFLOUR AND 110 GRAMS OF TEPID WATER. COVERED MIX WITH A LAYER OF KITCHEN TOWEL ,PUT AN ELASTIC BAND AROUND THE VESSEL WHERE THE MIX ENDS AND WILL SEE HOW IT GETS ON OVERNIGHT.
I watched a utube lady saying she feeds hers daily for 12 days before using. .
What setting should I use in the Panasonic to bake a 400gram loaf ?
This is all new to me but I want to try it...

 

Cant help on the setting for the bread maker as Ive always made sourdough manually. I'll be interested to hear the results from the starter. It does tend to take a week or so to be fully active once you get activity and is much slower to prove compared to using bread yeast.

 

Well, things are happening... My flour and water are in with the starter mix and it has swelled and there are bubbles. They are getting to know each other:

 

My wife bough a bread making machine decades ago when there was possibly going to be a bread strike. There wasn't on,e so it didn't get used. I sold it about fifteen years later still unused.

My wife makes me EasiYo Yogurts. One batch is enough for after four meals for me.

 

Day 3,
discarded some of the mix, gave away some to a friend to start her own and fed mine. Wish it was warmer as it isn't all that active but it's working and the vessel feels warmish:

will try and keep it until 11th day has passed and aim for a bake on 18th...

 

I've put a bake in the breadmaker loaf on but I hope to retreive the leavened dough after 5 hours and bake it in the ordinary oven.
I'll show you the final result.

Jenny

 

Well,
here it is - the prototype. Not over impressed but I'm sure it will taste OK. As long as it doesn't break my teeth...
Will try a slightly different approach and maybe a few rolls tomorrow
. I put it into a loaf tin and baked it in the ordinary oven

 

Lots of bread makers have a dough only cycle which is what I use. I prefer to shape my own loaves into rolls or into my bread pans. My dough cycle is only 1 1/2 hours so the 5 hours seems like a terribly long time?

I've got some sour dough starter bubbling away. I made some a couple of months back and got busy and forgot about it until it was totally dead so I will make sure to keep this one active

 

I'll try a shorter dough mix cycle then Lori,