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Bread Machine Baking Finalist
Starter Sourdough Bread

Dorothy Schraeder, Timken

1 ½ cups Hudson Cream short patent all-purpose flour
¾ cup potato water (75°-85°F)
1 ½ teaspoons Midwest Grain Products Vital Wheat Gluten
1 ¼ teaspoons active dry yeast
1 tablespoon Lecithin granules*

1/3 cup potato water, (75°-85°F)
1 tablespoon olive oil
½ teaspoon Carey salt
½ teaspoon sugar
2/3 cup Hudson Cream all-purpose flour
1/3 cup dried potato flakes
1/2 teaspoon active dry yeast

Place ingredients in the bread machine mixing pan in the order listed. Process for 1 hour. Stop machine (starter will be soft). Remove pan from machine and cover with plastic wrap. Refrigerate overnight or leave on the counter.

Add to starter the dough ingredients. Return pan to bread machine and select the "rapid mode" or "basic bake" and press start.

Remove from pan and cool on wire rack.

Makes one l-pound loaf. A Panasonic bread machine was used.

Nutrient Analysis. One 1-ounce portion provides 60 calories, 2 g protein, 11 g carbohydrates, 11 g carbohydrates, .5 g dietary fiber, 1 g fat, 3 mg calcium, 27 mg potassium, and 55 mg sodium.

*Lecithin, which is often added to foods as a natural preservative, helps the gluten develop and therefore aids in the rising process. It is readily available in natural food stores in the liquid or granular form. Store lecithin at room temperature.