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shortening or cooking oil. Mix well. Slowly add flour until the dough pulls away from side of bowl.
Turn onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Shape the dough and place in a well greased loaf pan. Cover with a cloth. Set in a warm place, free from drafts, and let, rise until doubled in size. Bake at 350 degrees for 50 minutes or until done.
If a recipe calls for a starter using yeast and yours does not use yeast, it is necessary to let the starter mixed with flour and water stand a minimum of 6 hours to develop the necessary leavening actions and also a good sour flavor.
San Francisco-Style Sourdough
French Bread
Makes 2 loaves
1 '/■£ cups warm water
1 T. or 1 pkg. dry yeast
1 cup sourdough starter
5 cups all-purpose flour, divided use
2 tsp. sugar
2 tsp. salt
1 tsp. baking soda
In a large mixing bowl, dissolve yeast in warm water. Mix with starter. Add 3 cups flour, sugar and salt. Stir vigorously 2 or 3 minutes. Cover with a cloth. Set in a warm place and let rise 1V4 to 2 hours or until doubled in size.
Mix baking soda with 1 cup of remaining flour and stir. The dough should be stiff. Turn onto a floured surface and begin kneading. Add remaining cup of flour or more if needed to control stickiness. Knead
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