SOURDOUGH BREAD: Recipe

The evening before you want the bread, build up a sponge by combining 3 cups sourdough starter, 3 cups flour, and 2 cups filtered water.  Cover with a cloth and let sit at room temperature overnight.

The next morning, mix together the built up sponge, 1/4 cup fat (expeller-pressed coconut oil, soft butter, soft tallow, soft lard), 2 Tbsp. sweetener (raw cane sugar, raw honey, coconut sugar) 1 1/2 cups filtered water, and enough flour to make a soft dough.

Add 1 Tbsp. salt & 1 tsp. baking soda.  Let sit about 15 minutes (to let is rise).  Then add more flour if needed until no longer wet, and knead for about 5 minutes so you have your dough.

Cover with a cloth and let sit at room temperature for about 3 - 6 hours, or until risen.

After first rising, knead into a ball, and divide into your preferred portions.  Shape into loaves or rolls as desired.  Cover with a cloth, and let rise for 2 - 4 hours at room temperature.  When nicely risen, carefully transfer to oven, and turn it to 350 degrees.  Bake loaves about 30 minutes, and rolls about 15 minutes.  Remove from pans and butter tops.  Slice and bag once cooled.