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  San francisco sour dough bread *
 
Yield: 2 Servings
MMM
 
1 pk Active dry yeast      2 c Water; warm (105~-115~)
2 c All purpose flour MMMMM---------------------------DOUGH--------------------------------      1 pk Active dry yeast
2 tb Water; lukewarm pn Sugar      1 1/2 c Water; warm (105~-115~)
1 c Starter      4 c All purpose flour
2 ts Sugar      2 ts Salt
1/2 ts Baking soda      2 c Unsifted all purpose flour
1 tb 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 1-1/2 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.

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