Use this wonderfully delicious sourdough for dipping in your favorites soups or even as a sandwich bread!
- 1 package (1/4-ounce) active dry yeast
- 3 1/2 cups warm water, divided
- 7 to 8 cups all-purpose flour, divided
- 1/4 cup nonfat dry milk powder
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 teaspoons salt
In a 4 quart, non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.)
Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350°F for 10 minutes. Brush loaves with cold water; bake 35 to 40 minutes longer or until golden brown.
Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.