Old-time sourdough

Yield: 2 Servings

Measure Ingredient
2 cups Water
2 cups Flour
1 pack Yeast
4 cups Flour
1 teaspoon Salt
2 tablespoons Sugar
2 tablespoons Grease




Combine the three ingredients and let sit over night in a warm place.

Use of Starter: Each time you use the starter, pour off ½ cup or more to use in you next baking effort. Do not keep starter in a metal container. A glass or potter container works best. The starter will usually keep for several months in the refrigerator but frequent use will renew the starter and keep it fresh. Never add anything to your starter except plain flour and warm water. Set starter the night before use by adding flour and water (2 cups each). Remove your fresh cup of starter and use the bubbly batter in the bread recipe.


Sift the dry ingredients into a bowl. Pour in sponge and mix (also grease). Knead the dough for ten minutes, then allow to rise for three to four hours. Disolve ¼ teaspoon baking soda in 1 Tb. water then knead into dough. Allow to rise again. Shape into loaves and bake at 375 degress F.

for 45 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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