J.P., bread machines are challenged by sourdough, since it's the long rises that develop the bread's flavor and most bread machines simply don't allow the dough to rise long enough. You might experiment with the machine's dough cycle, letting the dough go through its cycle, then refrigerating it overnight (pan and all is fine), then either programming a homemade cycle without kneading and putting the dough through it again; or simply using the basic cycle (I suspect the dough wouldn't object too much to being kneaded a second time). As for the cake, try substituting vegetable oil for the melted butter; and start checking the cake near the end of its cycle. As soon as you can insert a long skewer into the center and it comes out clean, remove the pan from the machine; let the cake cool about halfway in the pan before turning it out onto a rack. Good luck! PJH@KAF

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