TRADITIONAL SOURDOUGH BREAD

This is a traditional sourdough recipe. Nice crusty outside, fargrant, chewy inside. Wonderful with a hearty soup and cheese.

½-1 C of starter
2 T honey
2 C water
1 C Hard White Wheat flour
1 C Rye flour
4 C Hard Red Wheat flour
2 t salt

Mix all ingredients together and allow to sit overnight. (Follow instructions for making bread on the bread page.)

Proof in brotforms for 2-4 hours. (Follow instructions for making bread on the bread page.)

Preheat oven to 450° F and place a casserole dish filled with water into the oven to steam the bread when you bake the bread. Remove the dish of water just before baking.

Turn the proofed bread out onto a baking stone and bake at 450° F for 15 minutes. Reduce the temperature to 350° and bake another 15 minutes.

Allow the bread to cool completely before slicing.