Yeast Starter:

1 pkg. dry yeast
2 c. all-purpose flour (unbleached)
2 c. warm water

Combine ingredients and place in a glass container (e.g. canning jar). Cover with a cloth and let stand at room temperature for 2 days, stirring it down several times. To replenish starter, add only equal parts water and flour, 2 cups each. Once established, keep it in the refrigerator; it improves with age.

Sourdough Batter:

1 c. hot water
3 tbsp. sugar
2 tbsp. butter
1 pkg. yeast
1 1/2 c. starter (see above)
4 to 5 c. all-purpose flour, divided
2 tsp. salt
corn meal

Pour hot water over sugar and butter. Stir to melt the butter. Cool mixture to lukewarm, then add yeast, starter, 2 cups flour and salt. Beat to blend thoroughly. Stir in remaining flour to make a firm dough. Knead thoroughly. Place in a buttered bowl, cover and let rise until doubled.

Punch dough down and let rise another 30 minutes.

Turn dough out onto a floured board again and let it rest for 10 minutes.

Bread:

To make bread, shape dough into a large round loaf or a long, thin loaf. Place on a cookie sheet that has been greased and sprinkled with corn meal. Let the bread rise until doubled and bake in a 400°F oven for 50 minutes.

Rolls:

To make rolls, shape dough into 12 round rolls and place on baking sheet that has been greased and sprinkled with corn meal. Cover and let rise until doubled. Bake in a 400°F oven for 20 minutes or until browned.

Submitted by: Laurie Curtis