Tara Banfield wrote:
> Howdy --
>
> I've been ploughing through the FAQ pages, and while I have found a
> recipe-specific reference to using a bread machine with sourdough starter,
> I'm looking for something more general. Could someone either point me to
> the right FAQ file (I'm blind or slightly brain-damaged; maybe both) or pass


You can check this website
http://www.breadmachinedigest.com/
which has a good collection of recipes and a troubleshooting
http://www.breadmachinedigest.com/be...ing_chart.html

> along a website address, or maybe brilliant tips? My sister left me her
> Zojirushi bread machine when she moved to Japan (should have taken it! No
> fabulous bread over there!) and I was going to sell it....but realized it

It depends on your taste for the bread. I stayed in Japan for two years
and also had a used Zojirushi bread machine. Japanese bread tends to be
"RICH", ie with lots of fat and sugar. The bread is close to the
pastry, either with some topping or stuffing.

For the loaf bread, it's always very soft (Japanese like soft bread),
due to its higher fat and sugar content than American ones.

If you like sweet and soft bread, Japanese bread does a good job. Bread
there can be eaten alone, usually not with the meal. If you like
artisan bread, well, you better make by yourself or go to bakeries in
big cities.