A big Thank You to Terri for sharing her sour dough starter or "mother" with me. This has been a vehicle for some of the best all purpose breads I have made. It toasts nicely, is great for grilled cheese, sopping up juice, you name it and this bread does it. It works well shaped as a baguette, or as a boule (round). It also goes well with the cheese and butter making since the by products of each, whey and buttermilk go great in this bread.
Here is the link to make your own sour dough starter and for the recipe: http://www222.pair.com/sjohn/blueroom/sour.htm This site does not give specifics on liquid to add, this depends on how hydrated your starter is. I have found between 1/2 to 1c of liquid works the best. Start with the smaller amount and work up as needed. The recipe calls for 3c flour, I often use 1c of whole wheat flour and 2c of bread flour.
If shaped in a boule or baguette, I bake at 370 degrees for 20 minutes then turn the bread 180 degrees and bake for another 20 minutes until golden brown and the bottom thumps with a hollow sound. Get out and bake some bread!!
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