1
["In a clean, dry jar combine 1 cup flour and 1 cup water. Mix well and let sit in at room temperature. This is your starter.", "Every day remove 1/2 of your starter (this can be given to a friend or just thrown away.) Replace it with 1/2 cup flour and 1/2 cup water. This is called feeding. Remember to stir it well. Do this until you get a frothy mess in your jar. Poke a hole in the lid (I keep 2 lids so I can reuse the jar for starters) and put the jar in the fridge.", "Once in the fridge, you need only ""feed"" your starter once a week. Do not be worried about the brown liquid that forms. This can be stirred in, if your starter looks dry, or poured off.", "Baking your sourdough:", "Pour your starter into a large mixing bowl add 1 cup warm water and 1 cup flour. Stir well and let proof in a warm place for about 2 hours. This mixture (the sponge) can proof longer, over night if you wish.", "Mix the flour, sugar, and salt in a small bowl. Pour the oil over 2 cups of sponge. (Remaining sponge can be put in your starter jar for round 2.) Add the flour mixture 1/2 cup at a time and knead well. Let the dough rise until doubled in size. This can take a while. When you poke it and a dimple remains, the dough is ready to bake.", "Punch down the dough and knead it again. Form 2 loaves on a greased or cornmeal-floured baking sheet and put into a cool oven. Turn on the oven to 350 and bake for 30-45 minutes. The bread is done when it's golden brown and sounds hollow when tapped.", "Enjoy!"]
