Sourdough Bread

feeder Sponge

feed once a week by removing ½ & feed sponge with exact quantity of that removed (e.g.3/4 cup use 3/8 of flour & 3/8 water, if 1.5 cups then ¾ each of flour & water). Return to fridge.

to Make bread

step 1

If using ¾ cup then feed with 3/8 of water & same as flour).

Cover & leave @ room temperature for 6-8 hours. Measure out the amount to use & return surplus to mother sponge.

step 2

1 pound bread 2 pounds

¾ cup sponge < double

1/3 cup warm water

1 tsp salt

2 cups bread flour

½ tsp active dry yeast

· combine above, mix/knead to a smooth ball

· cover & rest 6-8 hours

· shape into desired shape/s

· cover with plastic 4-5 hours until doubled in size & when pressed with index finger remains indented

preheat oven to 450F. Place shallow dish of water in bottom of oven

when steaming oven ready

· cut slits in top of dough

· reduce heat to 425

· bake 30-45 minutes