Sourdough Bread

Step 1:

At night, pour 2 cups of starter into a large bowl. Add 6 cups of flour and 3 cups of filtered water. Stir well with Danish whisk. This is the sourdough sponge. Allow to sit overnight.
Feed any remaining starter with an equal amount of flour and water. (If there is 1 cup of starter, add 1 cup of flour and 1 cup of water. Stir or shake well and return to fridge.)

Step 2:

In the morning, add 6 more cups of flour, 1 Tbs. salt and knead well. Drizzle oil in bowl, add dough ball and flip over so dough has oil on both sides. Cover with a towel or plastic wrap and allow to rise for 4-5 hours.

Step 3:

In the afternoon, cut dough into 4 equal parts and place each in a loaf pan. Cut slits in tops of loaves and cover each. Allow to rise another 2 hours.

Step 4:

Bake at 450* for 20 minutes. Turn off oven, crack door open and allow loaves to sit in warm oven for 5 more minutes. Remove to a cooling rack and allow loaves to cool completely before storing.


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