I baked the first loaves of bread using my "sure-fire" starter (the one with added yeast) and they came out wonderfully. I used the recipe (below) which makes 2 loaves. Before going in the oven:
Needless to say, the bread smelled wonderful as it baked (what bread doesn't?) and came out looking as good as it smelled:
I like the texture of it, being easy to slice. And of course, it tasted great too!
My next challenge will be making some sourdough English Muffins, hopefully using the white "wild yeast" starter.
SOURDOUGH BREAD (makes 2 loaves)
4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion
1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
4. Brush egg wash over tops of loaves.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.