I have a new bread machine too. I think what others have said about flour amounts is probably the most important thing to keep in mind. Teresa's suggestion about looking at the recipes that came with your machine is a good idea. That way you'd know how much flour total your machine can handle. Beyond that, the other most important thing would be checking the dough during the kneading process to see if it needs a bit more liquid or a bit more flour (add teaspoon at a time). You can correct overly wet or dry dough outside the machine if you're going to shape & bake the bread yourself. But if you're planning on actually baking the dough in the machine, you need to be more careful. When my husband bought the bread machine for me, he also got me a copy of Beth Hesperger's "Bread Lover's Bread Machine Cookbook." It's full of wonderful recipes and great tips on using bread machines. I highly recommend it. I used a few recipes from the cookbook that came with my machine, but now I use Beth's cookbook exclusively. I've baked several loaves of different kinds of bread and never had one fail (I always check the dough during the kneading process). I've also made several rolls and sandwich buns. I've been keeping a detailed notebook of every recipe I try for future reference. I note any slight changes I may have made in the original recipe, if I needed to add more flour or liquid, what the end result was like, and any suggestions for future use. This has helped me become more confident about baking in the machine itself. I think you get better control over the finished product when you shape & bake the dough yourself. But during the summer or when you're tired or whatever, being able to use the baking function is a boon. Because of the variable mentioned by others regarding flour & humidity, I'm not sure if I'll ever become comfortable with using the delay feature during the night to make fresh bread for breakfast. I'd hate to waste all the ingredients, smell that wonderful fresh bread aroma all through the night, and then open the machine to discover a disaster. Here is a link that might be useful: Bread Lover's Bread Machine Cookbook

hm....to tell the truth I have never checked the temp of my starter or my oven with/without the light or my bread dough or the starter as I was getting it going ! My house is 68 all winter and then in the Summer we keep the thermostat on 78. Whatever time of year it is all seems to do just fine. I have never made an exception for my bread dough other than to place it in the oven with the door propped open with an oven mitt. That is how it is today with the dough I am currently making. It has to rest at "room " temp for 3 hrs...with stretch and folds every 30 min for the first 2 hrs and then leave it alone for one hour. Then shape and let rise one hour at room temp then retard overnight and bake direct from fridge in 500 degree pre-heated pots tomorrow. I just checked my oven temp with the light on and it is 73. That is where I do my apple yeast water and my starter after I feed it and that is where my first and only , current , stater got going. One of the things they caution is not to over feed your starter...as in until it doubles don't feed again. I followed the method I linked 4 yrs ago and didn't have a problem. I know others on the Fresh Loaf have had to try about 3-4 times to get one going. I used rye flour from my local health food store and bottled water ( that is important when getting it started) and King Arthur white AP flour. It could be that is the problem with your first starter is over feeding. As to the second starter I wouldn't worry at all about "bad" stuff growing at this point. The tiny bubbles and concept of "bad" are not a problem at this point. Simply carry on and move it to a slightly cooler place and feed/discard and definitely stir well and give it air via a loose cover. It should be fine. As to the other one after 6 days if it has bubbles and has a fine odor I sure wouldn't discard it either. I would take out half and feed it and leave it where it is about 75 for 24 hrs and see what is what. As to apple yeast water just chop up 100g of apple and put it in the quart jar with 2/3 full filtered water...it does love the 80's so use your oven with light. Stir very well every couple hours all during the day for 3 days - 4 days. It is ready to rise bread. The apples will always float and the water will be VERY fizzy ! You can hear it ! It does need a lot of attn and warmth the first 3-4 days and then it is completely care free and can be in the fridge for weeks at a time and not used. Once you get your other starter going....and I do urge you to go to TFL and read some of the discussions on getting a starter going...I will tell you how to store it when not in use for lengths of time...when I am gone on a bicycle tour I leave mine unattended in the fridge for months. Keep us posted. c http://www.thefreshloaf.com/search/node/debra%20wink%20starting%20a%20sour%20dough%20starter read the first two articles by Debra Wink...linked above and then the link below...you will know more than I do when done :) Debra's way always works !! c Here is a link that might be useful: TFL...link to a lot of discussions

Thanks Trailrunner. Ajsmama, yes the crumb was much tighter because of the handling/shaping. No holes. The technique is really simple . Just a matter of making a rope, (about 10 to 12 inches long) tying a loose knot and tucking the two ends in. One up, over and down the middle, , and the other down, under and up through the middle. ~Ann

Here you go. The cheese puffs can be served as is or filled with just about anything. They really are quite easy to make. Cheese Puffs (Food and Drink) ......makes about 20-25 1 cup water 1/2 cup butter 1/2 cup flour 1/2 tsp salt 1 cup flour 4 eggs 1 cup grated fontina or gruyere cheese 1 tsp dried mustard (I used a scant TBSP of dijon) Preheat oven to 400. Bring water, butter and salt to a boil. Remove pot from the heat and immediately add flour. Beat with a wooden spoon until flour is incorporated. Return to medium heat and continue to beat (stir) until the dough leaves the side of the pan and a film covers the bottom of the pot (about 2 mins...maybe less) Using a wooden spoon beat the eggs in one at a time ( I use the mixer on a low speed) until fully incorporated and mixture is very shiny. Beat in cheese and mustard. The recipe then calls for the dough to be piped in 1" size balls on to two baking sheets lined with parchment paper. I just drop mounds from a wet tablespoon. You can use your finger to dab the top and make a little point but I don't. Bake for 15 minutes at 400, prick each with a skewer to let steam escape and then reduce heat to 350 and bake 15 mins longer, or until golden. Switch the baking sheets in the oven about half way to ensure even cooking. Remove from the oven, prick the puffs one more time and let cool on sheets. Roasted Tomato Pesto (Food and Drink) 4 Plum tomatoes, halved and seeded 1 TSP olive oil salt and fresh ground pepper 2 TBSP chopped basil 1/4 cup grated parmesan 2 TBSP chopped pine nuts (I didn't use them becasue of an alergy issue)) Preheat oven to 450. Toss tomatoes with 1 TBSP olive oil, salt and pepper. Place tomatoes cut side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly brown but still juicy. Remove and let cool. Place tomatoes in a food processor, add basil, parmesan , remaining 2 TBSP olive oil and pine nuts. Process until just combined (don;t over process). Season with salt and pepper to taste. To assemble. Slice the puffs almost all the way through horizontally and fill with 1/2 tsp or so of pesto. NOTE: Both can be made in advance. Store the puffs in an airtight container at room temp. The pesto should be stored in the fridge but be sure it is closer to room temp when served. These are fabulous served warm but that can be tricky for a crowd so I serve at room temp unless making for a small gathering.