2 of 2
.. Put on 1 hr. bake cycle.
Voila!
Feed the starter every day so its always ready. Keep it in a cool place about 20-25° so it's not too sour.
i use limetz or spelt flour mixed with about 30% oat/rice/chick pea flour.
Here's a post of a loaf i made without breadmaker:
https://peakd.com/hive-180569/@atma.love/sour-dough-spelt-bread-vegan
Awesome..I find temp regulation hard in my place at most times of year and two days of thinking about hraed just too much effort. I can do it, but just can't be bothered when this works for me.