Sour dough Bread Starter and sour dough bread.

Sour dough Bread Starter and sour dough bread.
This is how the old sourdough cowboys made it. Once you have the base you can just add to it and keep it for years and years if you know how to keep it.
You will need a large wide mouth mason jar. Into this you will place
1 package of active dry yeast
2 cups of lukewarm water to 85 degrees
2 cups of flour
Stir this with a wooden spoon (never use a metal one) removing all the lumps. It will be a thicker liquid when mixed. Let this stand covered loosely allowing air flow to enter into the mixture from 4 to 7 days at 80 to 90 degree temps, until it bubbles and emits a good sour smell. Stir it down once a day during this period. If a crust develops stir it down as well. The old timers used to keep it under ice adding to pancakes and biscuits as well as bread. Use this at once except one cup which you hold back and add to it for the next batch. Add
1 cup of flour
1 cup water
Let stand over night to have fermentation and then refrigerate.
Bring it back to 70 degrees before using, if frozen allow 24 hours at room temp before using.
Now we are going to make bread.
Combine thoroughly and let this stand over night at room temp.
1 ½ cups of warm 85 degree water
1 cup of sour dough starter
4 cups of flour
2 teaspoons of sugar, honey or molasses
2 teaspoons salt
The next morning after the sponge (the mixture now) has risen and fallen stir down any crust that has formed and add
1 cup of flour
2 tablespoons butter
1 to 2 eggs
When well mixed turn out on a board covered with one cup of flour and kneed the dough until it is smooth and elastic. Shape into 2 loaves and place in lightly buttered bread pans cover and let rise to twice the size. Bake in a 400 degree preheated oven for 45 to 50 minutes


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