Sourdough Bread from scratch starter

Name: Sourdough Bread from scratch starter
Ingredients: 4 cups (950 ml) water in which potatoes have been boiled; 4 cups (950 ml) unbleached flour; 2 tsp (10 ml) salt; 2 tsp (10 ml) sugar; 1 cup (225 ml) starter; 1-1/2 cups (350 ml) warm (105 degree) water; 2 cups (475 ml) flour; sponge; 2 tbs (30 ml) sugar; 2 tbs (30 ml) oil; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) baking soda; 3 cups (700 ml) flour, more as needed

13 ingredients

17 steps

Ingredients

4 cups (950 ml) water in which potatoes have been boiled
4 cups (950 ml) unbleached flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
1 cup (225 ml) starter
1-1/2 cups (350 ml) warm (105 degree) water
2 cups (475 ml) flour
sponge
2 tbs (30 ml) sugar
2 tbs (30 ml) oil
1 tsp (5 ml) salt
1/2 tsp (2 ml) baking soda
3 cups (700 ml) flour, more as needed

Directions

1

Add flour, salt, and sugar to the water.
2

Mix.
3

Put in a covered crock.
4

Let stand several days in a warm place until fermantation begins.
5

Mix ingredients and let stand, covered, overnight.
6

To the sponge, stir in sugar, oil and salt.
7

Sift together the baking soda and 1 cup (225 ml) flour before stirring into the sponge.
8

Gradually add 2 cups (475 ml) of flour to make a workable dough.
9

Knead 10 to 15 minutes.
10

(Has a tendency to inhale flour)
11

Place in a greased bowl, turn to coat , then cover and let rise until doubled, about 2 hours.
12

Punch down the dough, divide into 2 parts and shape each into a loaf.
13

Cover and let rise until doubled in size, about 1 hour.
14

With a sharp knife or razor blade, slit the top, once or twice.
15

Bake at 375 degrees (200 C.) for about 30-45 minutes.
16

When done the bread will sound hollow when tapped on the bottom.
17

Cool on a wire rack.