What my dad used to make. And cinnamon rolls, too! Those are in another recipe here. I will also post the ‘making the starter recipe, too. Here is the video with step by step. I did change the temp and time for what was better for my oven. https://youtu.be/icXSKUt6Gw4 If you don’t want that much bread at one time, you can freeze the made loaves and thaw out later or you can take the one or two of the loaves you are forming and pop those (each) into a zip top bag and toss in the fridge. When ready to bake, set out in a prepared loaf pan, let rise around 6 hours then bake.

For a more soft and pliable dough, you can increase the water up to 300 g- g total. Use a cloth lined bowl (instead of the Dutch oven for the second rise if you do this, other wise, use the Dutch over or other heavy baking vessel.
*You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
For help with Sourdough bread, I have found these YT videos helpful: https://youtu.be/MifPNIYe4dU?si=VaeKFSd9mQI-_L0g
https://youtu.be/iLizdCUZYzM?si=OSKAvKAvw-VNaofX
Both channels have playlists with other excellent how-tos for sourdough bread.

For the bread machine, with my adjustments :)

Yield: Makes 16 small brioche (or one 8 1/2-by-4 1/2-by-4 1/2-inch-high loaf)/17.5 ounces/500 grams
THE DOUGH PERCENTAGE
Flour: 100%
Water: 55.4% (includes the water in the butter and egg white)
Yeast: 2.1%
Salt: 1.5%
Fat: 47.7% (includes the fat in the egg yolk)

http://www.kingarthurflour.com/blog/2014/06/29/martha-stewart-at-king-arthur-flour-2/

http://www.kingarthurflour.com/blog/2014/06/29/martha-stewart-at-king-arthur-flour-2/
Makes 4 loaves

Use moist raisins. If your raisins are dry, soak them in boiling water for 5-10 minutes, then drain and blot. Have all your ingredients at room temperature. You will love this bread! – Jenny Jones