MMMMM----- Meal-Master Recipe Title: Slow Magic Sourdough Categories: Sourdough Yield: 2 1 c Starter 2 c Water 5 c Hard whole wheat flour Combine starter and water in a glass, enamel or earthenware bowl and let sit all night. Add flour, the next day or 12-15 hours later, until a stiff dough is formed. Knead for 20 minutes, adding flour only to keep the dough form sticking to you or the work area. Lay the dough in a clan oiled bowl, cover a damp cloth and rest in a warm place until it doubles in size. This could take all day or only a morning depending on how fast and active your culture is growing. Be patient. When it has risen, punch it down. You may shape it now or let it rise, punch it down, then shape it. If you like it very sour, let it rise several times before you bake it. Before the last rise, punch down the dough, shape it in two loaves. Use either loaf pans or oiled cookie sheets and shape in round or long loaves. Slit the tops with a sharp knife. Let rise. Bake at 375-400°F for 45 to 60 minutes. With experience you will learn to gauge rising times, baking temperatures and baking times. Comment: I started today with 1 Cup rye starter, 2 cups water and 2 cups rye flour. The mother is in the oven with the light on. Tomorrow, I will add more flour, probably not 5 cups whole wheat and knead the first time, probably not for 20 minutes. From: "Sarah E. Flemming"