Categories: Bread

Ingredients

• 18 oz active Sourdough Starter
• 12 oz Water
• 4 oz Scalded and Cooled Half and Half
• .9 oz Sugar (2 Tbsp.)
• .8 oz Salt (4 tsp.)
• 1 oz Butter, melted and cooled
• 34 oz Flour

Directions

1. Combine Starter with Water, Half and Half, Sugar, Salt, and Butter, mixing well.

2. Add Flour and work until all the ingredients come together.

3. Let autolyse for 20 minutes.

4. Knead until dough passes the windowpane test.

5. Let rise for 4 Hours.

6. Refrigerate overnight.

7. Shape into 2 loaves.

8. Bake.

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