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1
Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
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2
Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
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3
At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
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4
Pour starter into mixing bowl.
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5
Melt butter (microwave works well).
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6
Add milk to butter and warm briefly (85 degrees F).
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7
Add the salt and sugar, stir until dissolved.
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8
Add this mixture to the culture and mix well.
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9
Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
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10
Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
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11
Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
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12
Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
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13
When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
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14
Preheat oven to 375 degrees F.
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15
Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
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16
Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
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17
If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
