1 C Sourdough Starter
1 C warm water
1 1/2 C flour
2 t salt
2/3 C warm water
4 1/2 to 5 1/2 C flour
2 T melted butter
In a large glass, stoneware or plastic (I do use my stainless although not recommended), using wooden spoon , stir together Sourdough Starter and 1 C water. Gradually stir in 1 1/2 C flour. Cover and let sit overnight (at least 12 hours).
Stir in 2/3 C warm water and enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, 5 – 7 minutes.
Place in a large greased bowl, turning dough so that top is greased. Cover and let rise in a warm place until doubled, approximately 1 hour 30 minutes.
Punch down dough. Turn out dough onto lightly floured surface and knead until no longer sticky. Divide in half. Let rest for 5 minutes.
Shape into loaves with palms of hands.
Sprinkle cookie sheet with corn meal. Place each loaf onto cookie sheet. With a very sharp knife, make shallow slices in top of loaves. Brush with melted butter and let rise for 1 hour.
Heat oven to 400. Sprinkle sea salt on top of loaves. Bake for 25 – 35 minutes. Immediately remove from cookie sheet and let cool. Makes 2 loaves.