I'm also in southeast Ohio! You need to do a workshop, I bought the zojirushi bread machine and the mill and the berries and my bread sinks in the middle every time.
Hi! You may just need to make some adjustments to the machine. If it is sinking in the middle, most likely that is from over proofing, so shorten the second rise. OR it could be caused by under baking, you can use a digital meat thermometer to check the center of the loaf to make sure it is done. I like to make sure it is above 190*F in the center of the loaf for yeast breads, and 205-210*F for sourdough breads. I hope that helps! Happy Baking!
It’s rising too long. If the temperature if your kitchen is warm your rough is rising too fast for what your time is set for. You need to shorten your rising time before it starts baking. Also, some people have found that they had better based results if the flour wasn’t warm from bring just milled. They let their flour cool for a few minutes before adding it to their bread machine pan.
Hi! These look delicious! Do you mind if I ask a sourdough starter question? I am making your chocolate chip cookies and my remaining 50 grams of starter (after I use the 120 grams for the cookies) is going back into the fridge. Do I need to feed it before I put it in the fridge or can I put the 50 grams in and feed next week or when I need to use it again? Thank you!
