Title: Cg's sourdough bread
 Categories: None
      Yield: 1 Servings
 
MMMMM-------------------CHERYL GAVARD HWDP78B------------------------
           ---sourgough starter---
      1 c  Water
      1 c  Milk
      1 tb Sugar
      1 ts Salt
      2 c  Flour
      1 tb White vinegar for sponge
    1/2 c  Warm water
 
  Mix all together, and let sit on your counter for 3 days with a loose
  fitting lid or cover with saran wrap. On the third day stir it well.
  Let sit for two days more. Now some recipes call for adding 1 packet
  of yeast on the fifth day, that has been dissolved in 1/2 cup warm
  water. It sort of speeds the process of it getting sour. If you do
  add it then let the mix sit out for at least one more week and stir
  it each day. If you don't add it, you still have to let it sit out
  for the week, but, it may not be as sour the first few times you use
  it. I did not add the yeast. I just kept using it, and after the
  third or fourth time it was sour enough. Store the starter in the
  fridge. Now it will SEPARATE, into two parts, a darkish liquid on the
  top. This is NORMAL. Before you use it you stir the liquid back into
  the bottom part. Be sure to use a wooden spoon and do not let metal
  touch any part of the sour dough. Now to make the Sponge: 1/2 cup of
  warm water 1/2 cup starter mixed well 1 tsp sugar 1 tsp salt 1 1/2
  cups of flour
  
  Mix all very well in a glass bowl only and use only a wooden spoon, or
  plastic. Cover with saran wrap and let sit over night. It will almost
  triple in size. Now to FEED>>>>> To the starter add 1/2 cup warm
  water and 1/2 cup of flour and 1 tsp of sugar. Mix well. It will be
  bumpy and lumpy This is OK. Let it sit out with the lid loose
  overnight also. Then return to fridge for the next time. But, you
  have to wait at least 3 or 4 days between uses. To make the bread, to
  the "sponge" add the following and either use the electric mixer with
  dough hooks, or do it with the spoon and your hands.
  
  1 pkg dry active yeast that has been proofed in 1/2 cup of warm water
  and 1 tsp sugar. Beat this into the sponge. Then add the flour 1/2
  cup at a time and mix well. Keep adding until a firm dough is formed
  and is not very sticky. You will probably have to knead in the last
  1/2 cup. Oil a bowl, place the dough in it and turn to coat. Cover
  and let stand for 1 1/2 hours. Punch down, and repeat for 45 min.
  Place corn meal on a cookie sheet. Turn out the dough on a floured
  board and knead for two min. Shape into a round ball and place on
  sheet. Make 2-3 slits on the top, and then cover and let sit for 1
  hour. Brush with a beaten egg. Bake 35 min at 400 degrees with a pan
  of water in the oven. Enjoy....... Connie & Cheryl MM Format Norma
  Wrenn