Sourdough Bread

Good luck! It is hard to maintain and very finicky. If you're up for the challenge, here it is.

Starter

• 1 c milk
• 1 c water
• 1 tbls sugar
• 1 tsp salt
• 2 c flour
• 1 okg dry yeast
• 1/2 c warm water (100-115°)

Heat the millk and add water and cool to luke warm. Stir in sugar, salt, flour, and beat. Pour into a large bowl (allow for expansion), cover with cheese cloth and allow to stand 3-5 days in a warm spot, until mixture is bubbly and has a sour aroma. Dissolve yeast in 1/2 c water and mix into starter. Cover and stir down each day for a week.

Sponge

• 1 c warm water
• 1 c starter
• 2 tsp sugar
• 2 tsp salt
• 4 c flour

For the bread

• 1 pkg dry yeast
• 1/2 c water
• sourdough sponge
• 1-1/2 to 2-1/2 c flour

Several hours before, prepare the sponge and allow to rise to double.

Dissolve dry yeast in 1/2 c water and add to sponge. Add 1 c flour mix and turn onto board. Knead in additional flower to make a stiff dough.

Place in bowl and rise 1-1/2 to 2 hrs. Punch down and rise 45 minutes. Divide dough in half and shape as french bread and allow to rise.

Bake at 400° 30-40 min.

Replenish starter with 1 c flour and 1 c water. If not used, stir once a day, and add 1/2 c flour and 1/2 c water once a week.

If room temp above 85° store in refrigerator. If not used every 2-3 days, store in refrigerator.