Recipe - San Francisco Sour Dough Bread

PATTI VDRJ67A

STARTER
1 pack Active dry yeast
2 cup Water; warm (105~115~)
2 cup All purpose flour

DOUGH
1 pack Active dry yeast
2 tablespoon Water; lukewarm
pn Sugar
1 One half cup Water; warm (105~115~)
1 cup Starter
4 cup All purpose flour
2 teaspoon Sugar
2 teaspoon Salt
One half teaspoon Baking soda
2 cup Unsifted all purpose flour
1 tablespoon Cornmeal

STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours, stirring mix
4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with
a pinch of sugar for 5 minutes. Pour 1One half cups warm water into mixing
bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix
vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm
place until doubled. Mix baking soda with 1 cup remaining flour. Add to
dough. Turn onto floured board. Knead, adding remaing flour little by
little until smooth and satiny. Divide dough in half. Shape into 2 loaves
on a gresed and cornmeal dusted baking sheet. Cover. Let rise until
doubled. Brush loaves with water. Slash diagonally with sharp knife. Place
a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about
45 minutes or until crust is golden. For a crisper crust, remove loaves
from oven after 35 minutes. Brush with salted water. Bake for another 10
minutes.

TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini