Sourdough Bread

Directions

1. 1
   Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
2. 2
   Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
3. 3
   Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
4. 4
   Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
5. 5
   Knead until a smooth satiny dough develops, (5-10 min).
6. 6
   Form 2 loaves and proof them until they've doubled in size.
7. 7
   Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.