Sourdough Bread

This is a recipe for basic sourdough bread. If you don’t have a pizza stone flip a cookie sheet upside down and pre heat it in your 375° oven. Give the top of the pan a sprinkle with cornmeal to prevent the bread from sticking.

Sponge:
1 1/2 cups warm water
1 teaspoon granulated sugar
1 cup sourdough starter
2 cups all purpose or bread flour

Bread:
3 cups bread flour
2 teaspoons salt

Mix sponge ingredients. Stir well, place in a nonmetal bowl, and cover with plastic wrap. Set aside until mix is bubbly, about 8 - 12 hours.

To make bread, add flour and salt to the fermenting sponge. Knead dough for about 10 minutes until elastic, or until the dough bounces back when poked. Let rise in a warm spot until double in bulk. Punch down the dough knead lightly a few more times to get the remaining gas out. Divide dough in half and form into loaves. Place on a well greased cookie sheet and let rest until double in bulk. Slash the top gently with a very sharp knife and transfer, with a peel, to the pre heated pizza stone in the 375° oven. Bake for 30-35 minutes or until crust is nicely browned and the loaves sound hollow when tapped with your finger.