"This is a fail-safe method for making good tasting sourdough bread. Baking good sourdough bread from your own starter is immensly rewarding. In the old days, people mixed up their water based dough and let nature's wild yeast do it's thing. Romantic maybe, but the results were spotty.
This is a milk based recipe with the addition of cultivated bread yeast. The sour taste comes from the fermented milk and wid yeast strains. The guaranteed success comes from the cultivated yeast."
Mix the sourdough starter ingredients, cover loosely, and set aside for ten days. Every three days, mix starter nutrient of 1/2 cup of milk, 1/4 cup white flour, and 1/4 cup rye flour. Mix this into the sourdough starter.
After the starter has been fermenting for approximately ten days, add and mix into the sourdough starter one cup water, milk, or beer, two tablespoons dry bakers yeast, 3.5 teaspoon salt, 1 tablespoon honey or other sugar.
Kneed in enough white flour to make a typical bread dough . The surface of the dough should not stick to your fingers and when you push your finger into the dough it leaves an impression. Mom says that a ball of finished dough should feel like a baby’s fanny. Be careful not to add too much flour. It is better to be slightly too moist than too dense with flour.
Put the dough ball into the mixing bowl and cover. Wait for about 1.5 hours until the dough grows to about three times its size.
Kneed out the air bubbles, cut in half, form into two loaves. Place each loaf into greased bread pans or shape as you wish.
Allow the dough to rise to about three times its original size.