2 c Sourdough starter
3 c Water, warm 90 degrees
8 c Bread flour
1/8 c Sugar
1 pk Active yeast
2 ts Salt
1/8 c Oil
1 ts Baking soda
THE NIGHT BEFORE: Dissolve starter in warm water, add 3 cups bread flour,
cover with wet dishtowel and let ferment at room temperature to make
sponge. THE NEXT MORNING: Mix sponge with yeast (dissolved in sugar and 3 T
warm water) salt, oil, soda. Let sit till bubbly. Add flour till a heavy
dough is formed, or it separates from the bowl of a power mixer. Pour out
on floured board and knead about 5 minutes till elastic. Put in covered
well greased bowl till rises to double in size. Punch down and knead. Fill
an 8 inch Dutch Oven half full, put on lid and let rise till pot is full
(double in size). Bake at 375 for 30 minutes, reduce heat to 325 and bake
40 minutes more. Turn out on rack, thump bottom to see if sounds hollow (if
not, put it back in the oven for awhile! ~ tain’t done!). Let cool. Best to
cut into quarters and freeze 3/4 for future use. If you have more than 1/2
a Dutch Oven of dough, make some rolls or biscuits or a 1 pound loaf!
Yields
60 Servings