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• Donna German's Sourdough Starter

  I realize that making sourdough starter is a real challenge in that temperature plays a big role in its outcome. However, I used this starter recipe, following it to the letter, including temperature considerations, and my bread did not rise! It had great flavor, though. I do plan to feed it and try again because I hate to waste it. Note: I used the starter in a B/M recipe, so the next time I will use it in a normal hand-made recipe.

• Crusty Cuban

  One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

• Bread Machine Hints and Tips No. 2

  These tips (Hints #1 and #2) are so very useful! I was given a breadmaker without instructions and I had absolutely no experience with this sort of equipment. So far, however, with the help of these guidelines, I have had unexpected success making different kinds of bread which everyone at home loves!

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