1 1/2 c Hot water
1 pk Active dry yeast
1 c Sourdough starter
4 c Unsifted flour
2 ts Sugar
2 ts Salt
1/2 ts Soda
About 2 cups unsifted flour.
Dissolve yeast in hot water, pour into large mixing bowl and mix with
starter. Add 4 cups flour, sugar and salt and stir vigorously for 3
or 4 minutes. Cover with a towel and let rise in a warm place until
double in bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the
remaining flour and stir in; the dough will be stiff. Turn dough out
onto a floured board and begin kneading; add the remaining 1 cup
flour or more if necessary to control the stickiness. Knead until
satiny — between 5 and 10 minutes.
Shape into oblong loaves or one large round loaf (my preference).
Place on a lightly greased cooky sheet, cover, and place in a warm
place; let rise to nearly double in size — time will depend on
warmth of spot ~- 1 1/2 to 2 hours in most kitchens.
Before baking, brush outside with water, make diagonal slashes across
the top with a sharp single edge razor blade. Put a shallow pan of
hot water in the bottom of the oven. Bake in a hot oven — 400 egrees
~- until the crust is a medium dark brown (about 45 minutes for
oblong loaves and about 55 minutes for the large round loaf).
For a more sour bread, leave out the yeast and 1/4 c of water but
include the rest of the warm water, all the starter, 4 cups of flour,
sugar and salt. Set this sponge after stirring vigorously in the
afternoon and allow to set over night in a covered bowl. In the
morning dissolve the yeast in 1/4 c of hot water and stir thoroughly
into the sponge. Then add your additional flour and soda and follow
the remainder of the instructions from there.
Yields
6 Servings