Mostly white sourdough (*****)
premix
- 60g starter
- 60g wholewheat flour
- 60g water
Menu 32 for 20 minutes then two hours on menu 30.
main mix
- 80g wholewheat flour (Doves)
- 300g strong white flour (Nelstrop)
- 270g water (deliberate reduction)
- 16g EVOO
- 3g salt
Menu 32 for about 5 minutes then menu 10 overnight.
result
Pretty pleased. Looks good.
Standard Footnotes
Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)
Most used program menus
- Menu 3 – Raisin bake
- Menu 10 – French (bake)
- Menu 18 – Bake Only (bake)
- Menu 29 – Rustic Sourdough (dough)
- Menu 30 – Sourdough Starter (dough)
- Menu 32 – Pizza Dough (dough)
Abbreviations sometimes used
- EVOO – Extra Virgin Olive Oil
- swf – Strong White Flour
- wmf – wholemeal flour
- M32, M30 – Menu 32, Menu 30 etc …
Other bits
- General notes and background: Breadmaker notes
- Summary table of all loaves: Bread Table
- That table again, but on a webpage by itself: Bread Table full-page