Directions:

Prepare starter first.

SOURDOUGH STARTER

Combine the ingredients in a glass or pottery container. NEVER USE METAL!! DO NOT SEAL!! Cover with cheese cloth and let stand at room temperature for 48 hours, stirring it (use a wooden spoon, NEVER METAL) several times. Each time you stir, you may notice a clear yellowish liquid on top of starter. This is natural, just stir it down. After a few hours it will also start to form bubbles and give off a sour aroma, this is a sign it is working. Using starter: Each time you use your starter, replenish it with equal amounts of flour and water. The starter should be kept in the refrigerator when not in use, then taken out and brought to room temperature before using.

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted.

Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with sharp knife and brush lightly with water for crisp crust. Bake at 400F for about 30 minutes, or until brown.