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Instructions |
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Dissolve yeast in water. Stir in Sourdough starter; blend well. Add
1 1/2 cups flour, mix well.
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Let mixture rise overnight or about 12 hours to develop sponge.
Add sugar and salt; mix well. Add 3 to 3 1/2 cups flour and work
in. Pour remaining flour onto kneading surface.
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Pour sponge mixture onto flour. Knead until all flour has been
worked into the dough. Continue kneading until folds form,
approximately 10 minutes. Place dough in greased bowl. Grease
top of dough. Cover and let rise until double in size. Punch down.
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Turn dough onto lightly floured board. Divide into sub buns or
bread sticks. Let rise and bake.
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Originally Submitted
10/25/2012
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