Functions of Proteins. Our test over Proteins and Lipids for Mr. Bennett's Biology Seminar class at KHS.
Give the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok). Add 4 cups of the flour and the salt, and stir to make a shaggy dough. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes.ive the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok). Add 4 cups of the flour and the salt, and stir to make a shaggy dough. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes.
When you mix sourdough and yeast, there is too great a chance the yeast will raise the bread before the sourdough has had a chance to flavor it. In France, bakers are allowed to put an amount of yeast into dough that is .1% of the flour weight and still call it levain, or sourdough.nd you can move the oven outdoors onto your deck, porch or patio which will eliminate the whole heat in the house issue. If you still have to use a bread machine to make sourdough, the best overall answer seems to be to use a bread machine that has a bake now option.