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Sourdough Recipes Sour Dough Starter Sour Dough French Bread Sour Dough Pancakes Caulfield Hill Corn Cakes Peach Nut Bread Sour Dough Pizza Grilled Pizza 2005 Sauvignon Blanc 2005 Glissando Sour Dough French Bread 2 1/2 teaspoons dry yeast 1-14 cups warm milk 1 cup sourdough starter 1 tablespoon sugar 1 tablespoon oil 5 to 6 cups flour 2 teaspoons salt 1 talbespoon cornmeal water Remove sour dough starter from refrigerator and leave out to come to room temperature. In a large bowl combine yeast, sugar, and milk. Let stand for ten minutes to see if the yeast mixture foams which means the yeast if good. Add sourdough starter, mix and let stand for a while, covered with a clean cloth about a half hour or up to overnight for a more pronounced flavor. Add oil and salt and about half the flour and mix. Add remaining flour about a cup at a time until you have a smooth dough. The exact amount depends on the moisture in the air the day you are making the bread. Knead the dough on a lightly floured bread board until the dough becomes elastic. Grease a large mixing bowl, put the dough inside, turning it so that all sides are lightly coated with the oil. Cover with a clean towel. Set the bowl in a warm place to rise. When the dough is about double in size which takes about an hour in a warm place and longer if you don't have one but it will still rise, punch it down and shape it into 2 loaves. Spray a flat baking plan with cooking spray, sprinkle the bottom with cornmeal and place the loaves. Let rise unti double in size. Preheat oven to 375 degrees. Bake for thirty for forty minutes. Loaves are done when a sharp rap on the bottom of the crust with the knuckle of a your index finger gives a hollow sound. Cool for a few minutes and place on rack. You can also use this recipe to make panini, baguettes, or bread rolls by adapting the shapes. Sometimes it is fun to serve soups or hearty stews in round sour dough bowls. Just make the sour dough french bread recipe and divide into six pieces after the first rising. Shape round and place on baking pan. Let rise until double in size and bake at 375 degrees in a preheated oven for 20 minutes or until golden brown. Cool. Using a sharp paring knife cut a circle on the top of each bread. Remove lid and hollow out each bowl gently until you have an area large enough to hold the stew or soup. Bake the bowls at 375 degrees for about ten minutes to dry interior. Ladle soup or stew into each bowl and serve immediately. Save insides of bowls to make bread crumbs. You can also freeze loaves of our sour dough French bread to bake later. After forming the dough into loaves and prior to the second rising, wrap the loaf in plastic wrap, and then aluminum foil and freeze. Remove from the freezer and thaw overnight before baking. The loaves wonÕt rise quite so high, but the flavor is wonderful and a freshly baked loaf of homemade bread makes any occasion special.

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