Yield: 2 servings
Measure | Ingredient |
---|---|
1 pack | Dry yeast |
2 tablespoons | Sugar |
5 cups | All-purpose flour |
1 cup | Warm water |
1½ cup | Sourdough starter |
2 teaspoons | Salt |
In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1½ hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 ½ hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool.
Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A