SOURDOUGH STARTER
2 cups flour
1 teaspoon salt
3 tablespoons sugar
1.5 teaspoon yeast
2 cups lukewarm water
Combine all ingredients in a container and stir until smooth as thin paste. Cover and set in a warm place for two or three days, stirring several times a day.
Refrigerate the starter in a loosely covered container. Let stand at room temperature until bubbly; refrigerate and use in four days. Feed it once a week by stirring in 1 cup lukewarm water and 1 cup of flour, never letting the volume fall below 1 cup.
SOURDOUGH BREAD
1 tablespoon yeast
1 cup warm water
2 tablespoons sugar
1.5 cups sourdough starter
5 to 6 cups flour
2 teaspoons salt
1 egg white
1 tablespoon water
Cornmeal
In a large bowl, sprinkle the yeast over the warm water. Let stand for five minutes, then stir in sugar and starter. Gradually add 4 cups of flour mixed with salt.
Mix thoroughly, first stirring with a large spoon, then mixing by hand. When all the ingredients are blended, place in a large, lightly greased bowl, cover with a damp towel and let rise until doubled about 1½ to two hours. Turn onto floured board and work in 1 to 2 cups of flour, kneading until satiny, about 15 minutes. Shape into one large or two small rounds or French loaves.
Place on a baking sheet that has been evenly sprinkled with cornmeal. Let rise until almost doubled, about one hour. Place a pan of hot water on the lower rack of the oven; place bread on center rack and bake at 400 degrees for 40 minutes. Remove from oven, brush with egg wash made with egg white beaten with water, then return to the oven for five to 10 more minutes.
500 Treasured Country Recipes – Martha Storey