Sourdough Bread

Mix first three ingredients until fairly smooth.

(Use glass bowl or a crock, never metal.)

I cover crock of bread with a damp towel and place in a warm place for eight hours or overnight. Remove 1 cup of the mixture; store in refrigerator in a nonmetal container.

Do not cover too tightly as it is powerful.

To remainder of dough, add salt, sugar, baking soda and salad oil, mixing well.

Begin adding the flour with a wooden spoon until the mixture is no longer shiny and begins to leave the sides of the crock.

Begin mixing with the hands on a bread board and knead for 8 to 10 minutes.

(May take longer.)

Also, the quantity of flour absorbed varies according to humidity.

Oil bowl and the top of the dough which has been shaped into a ball.