Sourdough Bread

Dave Felshaw’s Sourdough Salt Crust Bread

Starter (Ask me if you have none)
To your starter add 2 cups flour, about 1tbls. sugar and 2 cups warm (95-110degrees F) water. Mix, cover with plastic wrap and let stand overnight. Mixture should be bubbly in the morning. Keep back at least a cup of the new mixture for new starter. Keep in fridge. It may separate after a while. This is normal. Just mix it in the next time you make new starter. It is best to use potato water if you have it left over from cooking pealed spuds that night.

Bread
Remainder of starter
2 cups warm milk (110 degrees or less) or 1 cup hot water and 1 cup cold milk.
(check temp)
2 tbls. Melted butter or olive oil
¼ cup Honey (put in with oil so it pours out easier)
2 tbls. Instant yeast
Mix in larger bowl with dough hook and add
2 tbls. Sugar
2 tsp. Salt
2 tsp. Baking Soda
7 cups (about) Bread flour or all purpose flour with about 2000mgs vitamin C ground and mixed in. Add until it pulls away from the sides of the bowl. It should pretty well clean the sides of the bowl. Turn the mixer to a higher speed and mix for about 5 or 6 minutes. Turn out on a floured board and knead for a few minutes. Put into an oiled mixing bowl, turning so the top is oiled, cover with plastic wrap and let rise in a warm place until doubled in size. Roll out on board, knead and divide into 3- 4 loaves. Paint top with egg wash and sprinkle kosher salt over to taste. Bake at 375-400 degree oven for 45-55 minutes. It should sound hollow when tapped on the bottom. For crusty bread, bake with about 2 cups of water in a pan for steam.

Enjoy and remember to give thanks to Him who is the bread of life.