Sourdough Bread

1. 1

   Mix starter, warm water, salt and sugar.

2. 2

   Add flour 1 cup at a time, mixing well until dough pulls away from sides and is taken up into a lump.

3. 3

   Flours vary greatly so this may take more than 6 cups.

4. 4

   Turn onto floured surface and knead until texture is elastic.

5. 5

   About 10 minutes.

6. 6

   Place 2 tablespoons oil in a large bowl and coat bottom and sides.

7. 7

   Place dough in oiled bowl and turn over to coat all sides of dough.

8. 8

   Then cover with a clean cloth or dish towel and let rise in a warm place 8-10 hours or overnight.

9. 9

   (I often use a cold oven with just a pilot for this and sour dough is slower to rise than regular yeast bread).

10. 10

    Punch down dough, then divide into 3 greased loaf baking pans or greased round cake pans, and set on counter to rise again 4-6 hours.

11. 11

    Bake in a preheated 350 degrees F. oven for 25-35 minutes.

12. 12

    Cool completely before slicing.

13. 13

    This bread can be frozen after baking for future use.

No additional tips available.