Update my dinner status, I'm making this tonight.

Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Mix all together, and let sit on your counter for 3 days with a loose fitting lid or cover with saran wrap. On the third day stir it well. Let sit for two days more. Now some recipes call for adding 1 packet of yeast on the fifth day, that has been dissolved in 1/2 cup warm water. It sort of speeds the process of it getting sour. If you do add it then let the mix sit out for at least one more week and stir it each day. If you dont add it, you still have to let it sit out for the week, but, it may not be as sour the first few times you use it. I did not add the yeast. I just kept using it, and after the third or fourth time it was sour enough. Store the starter in the fridge. Now it will SEPARATE, into two parts, a darkish liquid on the top. This is NORMAL. Before you use it you stir the liquid back into the bottom part. Be sure to use a wooden spoon and do not let metal touch any part of the sour dough. Now to make the Sponge: 1/2 cup of warm water 1/2 cup starter mixed well 1 tsp sugar 1 tsp salt 1 1/2 cups of flour Mix all very well in a glass bowl only and use only a wooden spoon, or plastic. Cover with saran wrap and let sit over night. It will almost triple in size. Now to FEED>>>>> To the starter add 1/2 cup warm water and 1/2 cup of flour and 1 tsp of sugar. Mix well. It will be bumpy and lumpy This is OK. Let it sit out with the lid loose overnight also. Then return to fridge for the next time. But, you have to wait at least 3 or 4 days between uses. To make the bread, to the "sponge" add the following and either use the electric mixer with dough hooks, or do it with the spoon and your hands. 1 pkg dry active yeast that has been proofed in 1/2 cup of warm water and 1 tsp sugar. Beat this into the sponge. Then add the flour 1/2 cup at a time and mix well. Keep adding until a firm dough is formed and is not very sticky. You will probably have to knead in the last 1/2 cup. Oil a bowl, place the dough in it and turn to coat. Cover and let stand for 1 1/2 hours. Punch down, and repeat for 45 min. Place corn meal on a cookie sheet. Turn out the dough on a floured board and knead for two min. Shape into a round ball and place on sheet. Make 2-3 slits on the top, and then cover and let sit for 1 hour. Brush with a beaten egg. Bake 35 min at 400 degrees with a pan of water in the oven. Enjoy....... Connie & Cheryl MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" on Feb 15, 1998