WITZ-PSC
Question of the Week

BASIC SOURDOUGH STARTER AND SOURDOUGH BREAD 10/21/05

1 cup flour
1 cup milk
1/4 cup sugar

Mix all ingredients. Place in a loosely covered container and refrigerate for several days until the mixture doubles in size. (This may take 4-14 days).
When doubled, the starter is ready to use or store in the refrigerator. "Feed" it once a week with 1 cup milk, 1 cup flour and 1/4 cup sugar.

SOURDOUGH BREAD

In a large bowl, sprinkle 1 package active dry yeast over 1 cup warm water. Let stand for 5 minutes.

Stir in 3 tablespoons sugar, 2 eggs and 1 1/2 cups of the starter. Gradually add 4 cups flour, mixed with 2 teaspoons salt. Cover bowl with damp towel and let dough rise until doubled.

Knead dough on floured board until satiny. Shape into 1 large or 2 small loaves. Set on a greased cookie sheet or greased bread pans. Make diagonal slashes into the top of the loaf. Cover and let rise until double in size.

Bake at 350 degrees for 40-50 minutes on greased baking sheet or greased loaf pans.