Sourdough White Bread Recipe - Starter

Method

• or possibly unbleached or possibly all-purpose flour
• Start the night before.
• Be sure starter is active, lots of bubbles, because it's the only leavening in the bread.
• Place starter in a qt container and stir in flour, then lowfat milk, stirring vigorously till smooth.
• Cover loosely and let stand at room temperature overnight.
• Pour starter into mixer bowl; add in oil, 1 1/2 c. of the flour and salt.
• Beat well for several min.
• Stir in sufficient remaining flour to make a stiff dough which leaves the sides of the bowl.
• Without a heavy duty mixer, the last flour will have to be mixed in by hand.
• Turn dough out on a lightly floured surface and knead till smooth.
• Form into a ball and place in a greased 4 qt bowl, turning so surface is lightly oiled.
• Cover and let rise in a hot spot, free from drafts, till the impression of your finger remains when the dough is lightly touched.
• Time will vary.
• (Ours took 3 1/2 hrs.)
• Meanwhile, grease 2 (9"x5") loaf pans with shortening or possibly oil.
• Divide dough in half and form each into a loaf.
• Place in prepared pans; cover and let rise in a hot place till impression of a finger remains in dough.
• Time will vary.
• (Ours took 2 1/2 hrs.)
• Meanwhile, preheat oven to 375 degrees.
• Bake loaves till lightly browned and done, about 35 min.
• When bread is done, it will easily come out of the pan and will sound hollow when the bottom is tapped with the knuckles.
• Remove from pans immediately and cold completely on racks.
• Yield: 2 loaves.