- 1 cup milk
- 1/4 cup sugar
- 1-1/4 tsp salt
- 2 tbsp shortening
- 3 cups sourdough starter (at room temperature)
- 6-1/2 to 7 cups all-purpose flour
- Note: for whole wheat sourdough use half all purpose flour and half whole wheat flour
Scald milk, add sugar, salt and shortening and cool to lukewarm. Blend in starter and add 3 cups flour; beat vigorously with wooden spoon or electric mixer at medium speed.
Stir in 3-1/2 to 4 cups flour working in last of flour with rotating motion of the hand. Turn dough onto a lightly floured boar and knead 8 to 10 minutes. Place in greased bowl, rotating dough to grease surface. Cover, let rise in warm place until double, about 1-1/2 hours. Punch down; turn out onto counter/board; divide into 3 pieces; cover and let rest 5 minutes.
Shape into 3 loaves. Place in greased loaf pans, 8-1/2″ x 4-1/2″. If pan size varies, use amount of dough to half-fill pans. Brush tops with soft butter or shortening, cover and let rise until double, about 45 minutes.
Bake at 400 F for 30 to 35 minutes.