RUSTIC SOURDOUGH BREAD WITH STARTER

Steps:

• In a measuring cup combine the warm water and potato flakes.
• In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
• Whisk in the potato water.
• Whisk in the flour until mixture is smooth.
• Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
• Set aside on your counter and leave it alone for 24 hours.
• Next morning.
• In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
• Give it a good whisk and let stand for 5 minutes.
• Whisk egg in a small bowl or measuring cup.
• Add starter to the bowl of your KA mixer-whisk well.
• To the yeast mixture add the egg, oil and 2 cups of flour.
• Give that a good whisk to get it somewhat smooth.
• Attach dough hook and turn mixer on to 1 or 2 (low speed).
• Add one cup of flour and kneed for 2-3 minutes.
• Add another cup of flour and kneed for 2-3 minutes.
• Add 1/2 cup of flour and kneed for 4-5 minutes.
• You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
• Turn out onto a lightly floured board or counter.
• Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• Turn into a large oiled bowl, turning once to cover ball entirely.
• Let rise 1 and 1/2 hours, or until double in bulk.
• Punch down and divide dough in half.
• Shape dough into whatever form you wish.
• I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
• Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• Slash tops with a razor blade or VERY sharp knife.
• Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• Remove from oven and place on a wire rack to cool for 5 minutes.
• Remove bread from pans/sheets and let cool on wire rack.