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1
Make starter the night before you wish to bake.
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In heavy saucepan, scald 1 cup (225 ml) milk.
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3
Stir in cornmeal, potato, 1 tbsp (15 ml) sugar, and 1 tsp (5 ml) salt.
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4
Pour this mixture into a clean, scalded quart mason jar.
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5
Place the jar in a large bowl.
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Pour hot tap water into the bowl, at least halfway up the side of the jar.
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Cover the whole thing with a cloth and let stand overnight in a warm place.
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(An oven with a pilot light, an electric oven with the oven light on, or set the whole thing on a heating pad turned down to low.
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9
You want a constant 100 degree (40 C.) temperature.
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10
When the starter is fermented, in a mixing bowl combine 2 cups (475 ml) warm water, yeast, baking soda, and 2-1/2 cups (600 ml) flour.
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11
Press the starter through a sieve, pressing with a wooden spoon to force as much of the starter through the mesh as possible.
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12
Add the starter to the flour mixture.
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13
Stir well and place the bowl in a pan (i.e.
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14
roasting pan)of warm water.
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15
Cover with a large towel and let rise until doubled, 45 to 60 minutes.
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16
When risen, stir in butter, 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt.
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Gradually add enough of the remaining flour until a stiff dough forms.
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18
Turn out on a floured surface and knead 5 - 10 minutes.
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19
Divide dough in half and shape each half into a loaf.
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Place in well-greased 9 x 5 inch loaf pans.
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Cover and let double in bulk again.
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22
Bake in preheated oven for 50 to 55 minutes or until lightly browned.
