Bread, Pt. 2

No pictures today, but I'll edit and get them in here.

Basically, when last we left the bread, the sourdough starter had 'started' and was bubbling nicely along. It is still alive, is in my refrigerator and I've played with it.

Reserve at least a cup of the starter and keep feeding it on the 1/2 cup flour, 1/4 cup water schedule as necessary. You can also pop it in the fridge, take it out and feed it once a week.

Original recipe:
After you go through the starter process, you take 2 cups of starter and mix in 3-4 cups of bread flour and 1/2 cup warm water. Mix it in well, cover and rise until doubled. When dough has risen, punch down, add 1/2 cup flour, knead until smooth. Dough will be sticky. Shape into loaves, let rise until double, bake 30 minutes at 350 degrees or until golden and 'hollow' sounding.

MY RECIPE:
Take 2 cups starter, mix in 2 cups flour and 1/4 cup warm water. Let rise until double. Punch down, mix in 2 cups flour and 1/4 cup warm water. Let rise until double. Punch down, mix in enough flour that the dough is smooth and not-so-sticky. Form into loaves, let rise until double. Bake 30 minutes or until golden brown. Thunk the loaf. Does it sound hollow? It's done. Remove it to a rack to cool for approximately 1 hour.