Prep Time: 10 minutes
Rest Time: 1 day
Cook Time: 35 minutes
Preheat Oven: 350°F – 177°C
Makes 2 Loaves
| ½ | c. | Sourdough Starter | 125 | ml |
| 3 | c. | Unbleached Flour | 750 | ml |
| 1 | c. | Milk | 250 | ml |
| 1 | tbsp | Honey | 15 | ml |
| 1 | tsp | Baking Soda | 5 | ml |
| ¾ | tsp | Salt | 3.75 | ml |
| 2 | tbsp | Cornmeal (optional) | 30 | ml |
Combine Starter, Honey, Milk, and 2 cups of Flour in a large bowl.
Mix well, cover with a wet towel, and leave overnight.
Add remaining flour, salt, and baking soda and mix well.
Turn onto a floured surface and knead for 4 to 5 minutes.
Divide dough into 2.
Roll out each piece of dough until it is a uniform 1 inch thick and roll to create a loaf.
Place on a cookie sheet or in a bread pan.
Lightly dust to top of the loaves with corn meal or corn flour (optional).
Cover dough with a damp cloth and leave rise until triple in size.
Place in a 350°F – 177°C preheated oven.
Bake for 35 minutes.
