Bread

BREAD | SOURDOUGH | STARTER

The starter I use dates back about 30 years. It was gifted to me by Glenna, a family friend, who has been using her starter for years.

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1 cup starter (Store remainder back in fridge with loose covering)

½ cup oil

1 ½ cups warm water

1 tsp salt

1/8 cup sugar

6 cups bread flour (King Arthur is preferred)

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Mix first 5 ingredients together and pour into middle well of flour. Mix to create a dough. Place in a greased bowl and cover. Let stand 6-8 hours or overnight.

Punch down in middle and separate into 3 loaves OR 1 loaf and 1 dutch oven. Shape gently using bread flour if sticky (I don’t knead it much) and place in greased loaf pans with greased wax paper or saran wrap. Let stand 6-8 hours or overnight.

Bake at 325 for 45 minutes on middle rack. Butter tops when they come out of oven.