SOURDOUGH WHITE BREAD:

Set the sponge and let stand in a warm place overnight or for 6 or 8 hours. Save 1/2 cup (120 mL) sponge for next starter. To the remaining sponge, which should be about 2 cups (480 milligrams) add:

4 c. flour (or more) (960 mL)
2 tbsp. sugar (30 mL)
2 tbsp. fat (30 mL)
1 tsp. salt (5 mL)
1/4 tsp. baking soda (1 mL)
1 tbsp. warm water (15 mL)

Sift dry ingredients into a bowl (except soda), making a well in the center. Add fat to the sponge and mix well. Pour into the well of flour. Add enough flour to make a soft dough for kneading. Knead on a floured board for 10 to 15 minutes. Place in a greased bowl. Cover with a towel and let rise in a warm place for 2 to 4 hours or until doubled. Dissolve the soda in warm water and add to the dough. Knead it in thoroughly. Shape dough into loaves in bread pans and set aside to rise. When doubled, bake at 375 degrees for 50 to 60 minutes.

CASSEROLE BREAD:

Use the same ingredients and method as for Sourdough Bread. Do not knead the dough, but beat it two minutes at medium speed setting of the mixer or 300 strokes by hand. Let stand in mixing bowl until double in bulk. Add 1/4 teaspoon (1 mL) soda. Mix 1/2 minute, turn into greased casserole or loaf pan and let stand 40 minutes. Bake as for Sourdough Bread. Bread is done when crust sounds hollow when tapped.

SOURDOUGH WHEAT BREAD:

2 c. sponge (450 mL)
1 c. whole wheat flour (240 mL)
1 c. white flour (240 mL)
2 tbsp. sugar (30 mL)
1 1/2 tsp. salt (7 mL)

Combine ingredients and mix well with a fork. This sponge will be sticky. Set in a warm cupboard for two hours or more. Turn out on a warm, well-floured board. Knead one or more cups white flour into the dough for 5 to 10 minutes. Shape into a round loaf and place in a well-greased pie pan. Grease sides and top of loaf, cover with a towel and let rise 1 hour or until doubled. Bake in a preheated oven at 450 degrees for 10 minutes, then reduce heat to 375 degrees and bake 30 to 40 minutes longer. Makes one large loaf. If starter is very sour, add 1/4 teaspoon (1 mL) soda to the flour that is on the board where the dough is kneaded.)

SOURDOUGH FRENCH BREAD:

Prepare as above, but add 1 tablespoon (15 mL) yeast to the starter. Shape into two loaves by dividing the dough in half. Roll each half into a 15 inch x 12 inch rectangle. Wind up tightly toward you, beginning with the wide side. Seal edges by pinching together. Place rolls diagonally on greased baking sheet which have been lightly sprinkled with cornmeal. Let rise until doubled, about 1 hour. Brush with cold water. Cut with scissors or knife to make one or two lengthwise or several diagonal 1/4 inch deep slits across tops of loaves. Place in a hot (400 degree) oven with a pan of boiling water. Bake 15 minutes. Remove from the oven and brush again with water. Reduce the temperature to 350 degrees and bake 35 to 40 minutes until golden brown. Brush a third time with cold water and bake 2 to 3 minutes longer.

Makes 2 French loaves.