1 1/2 c. warm water
1 env. active dry yeast (1 tbsp.)
1 c. sourdough starter
2 tsp. sugar
2 tsp. salt
5-6 c. plain flour
Water for tops of loaves

Warm a large bowl. Pour 1 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes.

Stir in sourdough starter, sugar and salt. Beat in 3 cups flour until blended. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size. Lightly grease a large baking sheet; set aside. Stir down dough. Stir in enough remaining flour to make a medium-stiff dough.

Turn out onto a lightly floured surface. Knead dough 8 or 10 minutes or until smooth and elastic. Add more flour if necessary. Shape kneaded dough into 2 (10" x 3 1/2") loaves. Pull out ends of each to make them narrower than center of loaf. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until almost doubled in size.

Preheat oven to 400 degrees. Pour water 1" deep into a 12" x 7 1/2" baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves.

Bake 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Remove from baking sheet. Cool on a rack. Makes 2 loaves.

BASIC SOURDOUGH STARTER:

2 c. plain flour
3 tbsp. sugar
1 env. active dry yeast (1 tbsp.)
1/2 tsp. salt (optional)
2 c. warm water

In a 4 or 6 cup plastic pitcher or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. (Fermentation will dissolve small lumps.) Cover with a cloth. Set in a warm place free from drafts. Let ferment 2 to 3 days. Stir mixture several times each day.

To Use: Remove starter needed for recipe. Refrigerate remaining starter. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups.