Sourdough Bread

• 1 c. sourdough starter
• 2 c. warm water (105~ to 115~ or whatever that feels lukewarm on inside of wrist)
• 2 1/2 c. unbleached flour
• 2 tsp. salt
• 3 Tbsp. sugar
• 1/2 tsp. baking soda
• 3 Tbsp. salad oil
• 3 1/2 to 4 c. flour
• powdered onion (may be added)

1. Mix first three ingredients until fairly smooth.
2. (Use glass bowl or a crock, never metal.)
3. I cover crock of bread with a damp towel and place in a warm place for eight hours or overnight. Remove 1 cup of the mixture; store in refrigerator in a nonmetal container.
4. Do not cover too tightly as it is powerful.
5. To remainder of dough, add salt, sugar, baking soda and salad oil, mixing well.
6. Begin adding the flour with a wooden spoon until the mixture is no longer shiny and begins to leave the sides of the crock.
7. Begin mixing with the
8. hands on a bread board and knead for 8 to 10 minutes.
9. (May take longer.)
10. Also, the quantity of flour absorbed varies according to humidity.
11. Oil bowl and the top of the dough which has been shaped into a ball.

sourdough starter, warm water, flour, salt, sugar, baking soda, salad oil, flour, powdered onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418762 (may not work)