Classic Sourdough Bread

The night before baking, mix in a very large bowl a batter made of:
2 Cups sourdough starter
4 Cups lukewarm water
5 Cups flour

Mix well. Don't worry if there are still lumps. Cover lightly and leave overnight at room temperature. The next morning stir down the batter and return 2 cups to your permanent sourdough container.

Add
3 Cups lukewarm water
1/4 Cup sugar
2 Teaspoons salt
1 Cup powdered milk
1/4 Cooled melted butter, or oil

Stir in about 5 cups of flour and mix well. Gradually add an additional 5 to 6 cups of flour until too stiff to stir. Turn out and knead well, adding flour as necessary until the dough is smooth and stands about 1/3 high or more as it is wide when resting. Place in a greased bowl, let rise until double. Punch down. Let the dough rest 15 minutes. Shape into 5 loaves, place in greased bread pans, 9 x 5 x 3 inches.

Brush tops with melted butter. Let rise until the tops are even with the top edge of the pan. (This takes several hours) Bake 40-45 minutes at 375 degrees. Turn out immediately onto cooling racks. For a soft crust, rub with hard butter while still hot.

Makes 5 loaves

Freezes well