Sourdough Bread

Directions

1. 1
   Mix starter, warm water, salt and sugar.
2. 2
   Add flour 1 cup at a time, mixing well until dough pulls away from sides and is taken up into a lump.
3. 3
   Flours vary greatly so this may take more than 6 cups.
4. 4
   Turn onto floured surface and knead until texture is elastic.
5. 5
   About 10 minutes.
6. 6
   Place 2 tablespoons oil in a large bowl and coat bottom and sides.
7. 7
   Place dough in oiled bowl and turn over to coat all sides of dough.
8. 8
   Then cover with a clean cloth or dish towel and let rise in a warm place 8-10 hours or overnight.
9. 9
   (I often use a cold oven with just a pilot for this and sour dough is slower to rise than regular yeast bread).
10. 10
    Punch down dough, then divide into 3 greased loaf baking pans or greased round cake pans, and set on counter to rise again 4-6 hours.
11. 11
    Bake in a preheated 350 degrees F. oven for 25-35 minutes.
12. 12
    Cool completely before slicing.
13. 13
    This bread can be frozen after baking for future use.