4 3/4 cups regular all purpose flour (I prefer King Arthur)
1 1/2 tbs sugar
2 1/2 tsp salt
1 .25 oz pk o. Active dry yeast
1 cup warm water
2 tablespoons softened butter
1 1/2cup sourdough starter
1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter. Stir in starter. Mix in remander of flour gradually.
2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures
3. punch downand let rest for 15 minutes. Shape loaf. Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top. Spritz top with water. Allow to rise until double. Do not cove
4. Preheat oven to 350 degrees. Place baking pan with inch of water on bottom of oven. After 10 minutes, mist top and sides. Repeat misting process every 10 minutes. Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.
Cool on baking rack.