Sour dough bread

2 tsp (10 mL) sugar
1 1/2 cups (375 mL) warm water (105ºF-115ºF/40ºC-56ºC)
1 pkg (8 g) (2 1/4 tsp/11 mL) active dry yeast
1 cup (250 mL) Sourdough Starter
5 1/2 cups (1350 mL) Bread Flour
1/2 tsp (2 mL) baking soda


Dissolve sugar in warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Stir in Starter.
Add 3 cups (750 mL) of flour and salt.
Beat with wooden spoon or low speed of electric mixer for 3 minutes.
Cover bowl with greased waxed paper and tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (about 1 1/2 hours).
Combine baking soda with 2 cups (500 mL) of remaining flour. Stir into dough.
Add enough of remaining flour to make a soft dough which leaves sides of bowl.
Turn out onto lightly floured surface.
Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky. Divide in half. Cover with tea towel and let rest 10 minutes.
Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.
Shape each portion into a round loaf. Place on greased baking sheet. Cover with tea towel and let rise until light and doubled (about 45 minutes).
Bake in preheated oven, on lower oven rack, for 35 to 40 minutes, or until light golden.

bread sounds hollow when you knock on it when it is done

Serving Size: makes 2 loaf cut each into 12

Number of Servings: 24

Recipe submitted by SparkPeople user ATAMBE.