1 c Sourdough Starter 7 c Unbleached Flour
2 c Warm Water 1/4 c Wheat Germ
2 c Warm Milk 2 T Sugar
1 T Butter 2 t Salt
1 pk Active Dry Yeast 2 t Baking Soda
1/4 c Honey
Mix the starter and 2 1/2 Cups of the flour and all the water the
night before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until
until dissolved. Add honey and when thoroughly mixed, add 2 more cups
of flour, and stir in the wheat germ. Sprinkle sugar, salt, and
baking soda over the mixture. Gentlypress into dough and mix lightly.
Allow to stand from 30 to 50 minutes until mixture is bubbly. Add
enough flour until the dough cleans the sides of the bowl. Then place
the dough on a lightly floured board and kead 100 times or until
silky mixture is developed. Form into 4 1-lb loaves, place in
well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to
3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20
minutes.
Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or
until thoroughly baked. Remove from pans and place loaves on rack to
cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
Loaves
Yields
18 servings