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- Beat flour and water till smooth. Let this mix stand 10 to 14 days, in a place free from draft, with a loose cover till bubbly (fermented). Then keep the starter in a pint jar, covered, in the refrigerator. It should be used or possibly fed every week or possibly 10 days. (To feed, add in a little more flour and water.)For your sponge for two loaves of bread, add in to starter: 2 c. flour
- Mix well and allow to stand in a warm place, free from draft, overnight or possibly 6 to 8 hrs. Reserve 1/2 cup of sponge for next starter. Now to remaining sponge, add in: 1 teaspoon salt 2 T melted shortening 4 c. sifted flour 1 beaten egg, optional
- The egg may be added if you like. This is especially good if you are using the dough for rolls, raisin bread or possibly coffee cake.
- Knead mix 4 to 5 min or possibly till all flour has been worked in and dough is nice and smooth. Form into 2 loaves and allow to rise till double in bulk. Bake in a 375 degree oven for 45 min or possibly till nicely browned. Min before removing from oven, brush top of bread with melted butter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 362g | |
| Calories 455 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 134mg | 4% |
| Total Carbs 95.39g | 25% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.34g | 0% |
| Protein 12.91g | 21% |
