Sourdough Bread
Sponge:
1 cup warm water
1 cup starter
2 teaspoons granulated sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
Bread:
1 package active dry yeast or 1 tablespoon instant yeast
1/2 cup warm water
the sponge
1 1/2 to 2 1/2 cups all-purpose flour
Combine the ingredients for the sponge and mix well. The result will be fairly dry. Allow to stand over night or for at least a few hours. If using active dry yeast proof yeast in water (100F - 115F). Instant yeast does not need to be proofed. Combine sponge will all bread ingredients. Mix until thoroughly integrated. Knead in additional flour to make a very stiff dough. Allow to rise in a warm place, covered, until doubled in bulk about 1 1/2 to 2 hours. Punch down and let rise again for 45 minutes.
Divide dough into two equal pieces, shape into loaves, and place into a lubricated 9 x 5 x 3 inch loaf pan. Allow loaves to rise in a warm place until desired size is achived - about 1 hour. Preheat oven to 400F and bake for 35 to 40 minutes until loaves are brown on top. Cool on a rack before slicing.
rtf format