Sourdough Bread

By Gloleigh

Ingredients

• 1 cup * STARTER
• 1 package active dry yeast
• 1 1/2 cups 110 TO 115 DEGREES water
• 6 cups MAY NEED ONLY 5 1/2 all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon * BASKING SODA

Preparation

Step 1

BRING STARTER TO ROOM TEMPERATURE. IN A LARGE BOWL DISSOLVE YEAST IN WATER.
STIR IN 2 1/2 CUPS FLOUR, SALT, SUGAR, AND STARTER. COMBINE 2 1/2 CUPS F;OUR AND SODA.
STIR INTO SOURDOUGH MIXTURE. STIR IN AS MUCH REMAINING FLOUR AS YOU CAN MIX WITHA SPOON.
TURN OUT ONTO A LIGHTLY FLOURED SURFACE.
KNEAD IN ENOUGH REMAINING FLOUR TO MAKE A MODERATELY STIFF DOUGH THAT IS SMOOTH AND ELASTIC
(6 TO 8 MINUTES TOTAL). SHAPE INTO A BALL IN A GREASED BOWL, TURNING ONCE.
COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLE ( 1 TO 1 1/1 HOURS).
PUNCH DOWN AND DEVIDE IN HALF. COVER AND LET REST 10 MINUTES.
SHAPE EACH HALF INTO A 6-INCH ROUND OR 9-INCH-BY-4-INCH OBLONG LOAF ON A GREASED BAKING SHEET.
WITH A SHARPE KNIFE, MAKE CRISSCROSS SLASHES ACROSS TOPS.
COVER AND LET RISE UNTIL NEARLY DOUBLE ( ABOUT 1 HOUR).
BAKE AT 400 DEGREES FOR 35 TO 40 MINUTES. REMOVE FROM BAKING SHEET AND COOL ON WIRE RACK.