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1
Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.
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2
Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.
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3
This usually takes about ten days but could happen faster if your kitchen is very warm.
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4
When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.
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5
Measure the quantity of liquid you have.
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6
Mix an equal quantity of half flour and half water.
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7
Combine with the starter liquid and return to the crock.
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8
Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.
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9
Let stand, covered, for 18 hours more.
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10
There should be a faint sour odor from the crock.
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11
10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.
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12
Add the salt and soda to the starter right out of the crock.
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13
Beat.
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14
Add the eggs and beat very well.
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15
(Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough.
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16
Fold over and over, kneading as it is turned and folded.
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17
If the dough gets too stiff, add a little syrup or a small amount of melted butter.
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18
The dough should be so stiff you can hardly stir it before you shape it.
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19
Mold into shapes and put in greased small bread pans.
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20
Cover and let rise.
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21
Turn loaves onto a floured board and knead well.
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22
Shape again into loaves and fill the same pans, no more than half full this time.
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23
Let rise again, until the pans are full.
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24
Bake in a preheated hot oven (400u00b0) for about 1 hour.
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25
When loaves slip from the sides of the pan the bread is done.
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26
Remove from the oven and tip out on the board.
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27
Brush tops with melted butter.
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28
Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.
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29
If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available.
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30
Making the starter takes time and patience, but remember that you only have to do this once.
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31
Put aside one-third of your starter dough after avery baking.
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32
Start again with Step Three when you want to make bread again.
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33
If you bake every week, the starter dough can be kept at room temperature.
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34
Otherwise, store it in your refrigerator and remove it a day before you want to use it.
