SAN FRANCISCO SOURDOUGH BREAD -- Grandma Wilson

ONE LOAF:

1 Tb. Yeast
1 cup sourdough starter
3 C. flour
1 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ¼ C. of Warm water. Leave until foamy.
Combine ¾ C. warm water with sourdough starter. Add 1 cup flour. Mix.
Add yeast mixture. Mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan.
Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes. Cover if foil after 15 minutes if getting too dark.

TWO LOAVES:

2 Tb. Yeast
2 C. sourdough starter
6 C. flour
2 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ½ C. of warm water. Leave until foamy.
Combine 1½ C. warm water with sourdough starter. Add 2 cup flour. Mix.
Add yeast mixture; mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan. Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes.


If you ask real nicely, Grandma will share a Sourdough Start with you!