Sourdough Bread (red cookbook)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 1 cup Sourdough Starter to room tem- perature. Dissolve 1 package active dry yeast in 112 cups warm water (110° to 115°). Stir in 212 cups all-purpose flour, 2 teaspoons salt, 2 teaspoons sugar, and the Sourdough Starter. Combine 212 cups all-purpose flour and %2 teaspoon baking soda; stir into sourdough mix- ture. Stir in as much of 12 to 1 cup all-purpose flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining lour to make a moderately stiff dough that is smooth and elastic (6 to 8 min- utes total). Shape into a ball in a greased bowl; tum once. Cover; let rise in a warm place till double (1 to 1'2 hours). Punch down; divide in half, Cover; let rest 10 minutes. Shape each half into a 6-inch round or 9x4-inch oblong loaf on a greased baking sheet. With a sharp knife, make criss- cross slashes across tops. Cover; let rise till nearly double (about 1 hour). Bake in a 400° oven 35 to 40 min. Cool. Makes 2.