Hi Linda, still going strong with your starter.
Here is a receipe for "Healthy" sourdough bread that doen't
taste like twigs and roots.
Healthy Sourdough Bread by J. P. Morgan
Day 1 Morning:
2 Cups Sourdough Starter from the stash
1/2 Cup Water
2/3 Cup White Bread Flour
1/4 Cup Organic Wheat Bran
1 TBSP Organic Rye Flour
1 TBSP Organic Cracked Wheat
Mix well, let ferment all day at room temperature in a covered plastic
or glass container. Place in the refrigerator overnight.
Day 2 Morning:
Place the fermented dough into a mixing bowl. Be sure to savor the aroma.
1 TBSP Salt
1 TBSP Fiber One
1/2 Cup Warm Water
Stir. Then, with dough hook if you have one, by hand if you don't, add
About 2 1/2 to 3 cups white bread flour a half a cup at a time, until
you have a stiff dough. Turn on to a floured cutting board and knead
until nice and smooth. Form a ball and place it in a Pam'ed plastic or
glass bowl at least 4 quarts in size. Cover.
Let rise in oven with oven light on until well doubled in bulk--around
Turn onto a floured cutting board and divide in half. Knead, then form
two loaves about 10-12 inches in length, 3 to 4 inches around at the
middle, tapering at the ends. Place on cookie sheet(s) which have been
sprinkled with corn meal. Cover with light cloth and place into warming
oven to rise again a little less than double in bulk--around 1 hour.
Remove, and preheat oven to 425 degrees. Slash now if you like.
Pop into the 425 degree oven that has a pan of steaming water on the
bottom shelf. Set timer for 10 minutes. Spray a couple-three times with
water the first 10 minutes. Take out from oven and baste with a well
mixed egg wash made of:
1 TBSP Water
1 Egg White
Rotate cookie sheet(s),and place back into the oven another 10 minutes.
Remove, baste again with egg wash. Use it all.
Cook another 40 minutes, with a break at 20 minutes to rotate loaves.
Total cooking time 1 hour. Resist temptation to cut the cooking time
short, but if you have to, never less than 55 minutes total.