This bread uses a yeast-activated starter – the more common of the home sourdough breads. It’s the style my mom made when I was a kid.

Starter:

• 1 pkg active dry yeast
• 2 cups flour
• 2 cups water

In 2 qt container, add water and yeast. Stir, and then add flour and mix well. Cover container with a kitchen towel or cheesecloth and leave in a warm room for 48 to 72 hours. Stir 2 or 3 times.

It should ferment, bubble, and take on a slightly sour smell.

To use, stir, and then pour off required amount for recipe.

Replenish by adding equal amounts of flour and water.. Stir and allow to stand a few hours until it begins to bubble.

Cover and refrigerate.

San Francisco-Style Sourdough

• 1 pkg active dry yeast
• 1 cup warm water
• 2 tbsp sugar
• 1 1/2 cups sourdough starter
• 5 cups flour
• 2 tsp salt

In large bowl, mix yeast with water. Add sugar.

Stir in starter and mix well. Add 4 cups flour and mix well.

Cover bowl with a towel and let rise 1 1/2 hours.

Turn dough onto a floured board and work in one more cup of flour into dough. Knead until satiny and no longer sticky – about 5 minutes.

Form into a large round and place on a sheet pan sprinkled with cornmeal. Cover with a towel and let rise about 1 to 1 1/2 hours.

Preheat oven to 400°F with shallow pan of water on bottom rack.

Make slashes in bread and bake for 40-50 minutes or until crust is a medium-dark brown.