I make sourdough whole grain bread. Except in the middle of the summertime, my house is too cool to raise the bread, so I put it into an inexpensive bread machine that was given to me, that makes 1 1/2 to 2 pound loaves. I follow my regular recipe and put the machine on the dough setting. it takes about two hours. I follow the directions and put the liquid in first, then the starter and any other liquid i am using, like some honey or molasses. Then in a separate bowl I mix the dry ingredients together and place those on top of the liquid in the mixing container. The machine starts out slowly with the mixing so it doesn't throw flour all over. I push the sides down several times to help incorporate the flour into the liquid with a rubber spatula. Once it is done, I scrape the dough out, shape it, adjust the ratio, like add some more flour if it is too sticky. Then I put it to raise in a banneton, or loaf pan, depending on the type of loaf I am wanting. My basic recipe is 380 grams liquid, 130 grams starter, 10 grams sweetener, 500 grams flour, could be wheat, rye, corn, rolled flakes, and depending on how much stuff I add that doesn't have gluten to it, (not more than 100 grams of the 500), I will also include 20grams gluten as part of the 500. This has nothing to do with the bread recipes that come with the machine, but works for me. I use a cheap, ($15.) battery scale that weighs up to 6? pounds, that also does grams.
