Sourdough Bread (using homemade starter)

1. Stir sourdough starter before measuring. Measure out 1½ cups sourdough starter and bring to room temperature.
2. Combine 2 cups flour and salt in a large mixer bowl.
3. Combine yeast and 1 cup warm water (100° to 110°F) in a small bowl for 10 minutes.
4. Add yeast and starter to flour mixture, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
5. Knead on lightly floured surface until smooth, about 8 to 10 minutes.
6. Place in greased bowl, turning once to coat top. Cover; let rise in warm draft-free place until doubled in size, 30 to 60 minutes. Punch dough down. Proceed with shaping and baking directions below.

SHAPING AND BAKING:

1. Remove dough to lightly floured surface, divide in half. Roll each half to 12 X 9-inch rectangle. Beginning at long end, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on a large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
2. With sharp knife, make 4 or 5 diagonal slashes (½ inch deep) across top of each loaf. Bake at 400°F for 35 to 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time. Remove from baking sheet; let cool on wire rack.

TO MAKE ROUND LOAVES:

1. Divide dough in half. Shape each half into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. With sharp knife, make 4 slashes (½ inch deep) in crisscross fashion on top of each loaf. Spray with water and bake as directed.

VARIATION:

1. Replace ¾ cup water with ¾ cup plain yogurt, buttermilk, or flat beer.