sour dough recipe

sour dough.. now that you caught those little wild beastlys, what do you do with them? well make bread. remember the older the starter the better sour taste you will get so save a little.

keeping the wild things alive is easy, put them in the fridge, and once a week take out the wild things and feed them a tablespoon of flour and a tablespoon of water and stir. leave out for about 10 to 12 hours. and then put them back in the fridge.

when you use some. replace it with the same amount of flour and water. leave out 10 to 12 hours and then stick them back in the fridge.

sour dough

1 1/2 cup starter
4 to 5 1/2 cups bread flour, all purpose will work
1pkg or 2 1/4 teaspoon yeast
1 teaspoon salt
1 cup very warm water 120 to 130 degrees
2 tablespoons cornmeal optional

Instructions

measure out 1 1/2 cup cold starter. set aside and let warm to room temp.

start with 2 cups of flour, yeast, salt in a bowl, stir.

add room temp. starter and the warm water, mix.

add remaining flour as needed to form a soft dough.

sprinkle remaining flour on counter, and kneed dough for 8 to 10 minutes.

coat with oil, or shortening. let rise in a warm place for 30 to 45 minutes or until doubled.

grease two bread pans with shortening and sprinkle in a tablespoon of cornmeal.

divide into two, shape in to loaf. place one in each pan and let rise again 30 to 45 min.

bake at 400 degrees for 35 to 40 minutes.

bread is done when golden brown and sounds hollow.