2-1/3 cups fresh sourdough starter (see below)
3-1/3 cup flour
1 to 1-1/2 cups water (approximate)
Scant tbsp salt
1. This recipe can be used to make a basic loaf of sandwich bread or artisan-style bread.
2. Mix sourdough starter, flour and salt together. Use enough water to make bread dough. A moist dough is preferable to a dry dough.
3. Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
4. Split the dough in half. Shape each half into a loaf.
5. Place in a pan, proofing basket, or on a board. Cover lightly with a towel and allow the dough to rise for 4 to 24 hours. If desired, a short (4 to 12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
6. If desired, slice an X shape in the top of the loaf with a very sharp knife or razor blade.
8. Allow the bread to cool before slicing. Makes two standard size loaves.