CORNELL SOURDOUGH BREAD

FOR THE STARTER:
2 cups warm water (105-115)
2 cups unbleached flour
1 pkg active dry yeast
FOR THE BREAD:
2 cups warm water (105-115 degrees F)
3 tsp sea salt
1 pkg active dry yeast
3 tbsp wheat germ
1 1/2 cups starter
1/2 cup full-fat soy flour
2 tbsp honey or brown sugar
3/4 cup nonfat dry milk
2 tbsp vegetable oil
5 cups unbleached flour (part may be wheat bran or whole wheat flour)

TO MAKE THE STARTER:
Place in a bowl. Mix together and let stand in a warm place overnight. If more flavor is desired, let stand for two or three days at room temperature. Stir at intervals.*

WHEN READY TO MAKE THE BREAD:
Place in a large bowl, 2 cups warm water and yeast. Let stand for 5 minutes

Stir and blend in starter, honey or brown sugar, salad oil, sea salt, wheat germ, full-fat soy flour, nonfat dry milk, unbleached flour, (part may be bran or whole wheat)

Work and mix flour in thoroughly and vigorously. Turn dough onto floured board, using more flour if needed. Knead until dough is smooth and elastic. Place in oiled bowl. Grease top of dough lightly and cover. Let rise in a warm place until nearly double in size.

Punch dough down and let rest while you grease 3 loaf pans.

Shape into 3 loaves. Let rise in prepared pans.

Preheat oven to 350 degrees F.

Bake in a moderate oven, 350 degree F, until brown and loaves sound hollow when tapped. Remove from pans and cool on rack.

*FOR LATER BAKING, CARRY OVER THE STARTER:
To replenish, add 1 cup more each of flour and warm water and 1 tsp sugar. Mix well, cover and keep in a warm place if it is to be used soon. Otherwise, put it in the refrigerator.

Source: The Cornel Bread Book