sourdough bread

by Diana

1 c sourdough starter
2 tbsp honey or molasses
5-6 c flour (white or unbleached)
3 tbsp vegetable oil
2 tsp salt
1 tsp baking soda
1 c wheat germ

In a large bowl, mix the starter, honey and 2 1/2 c of warm water. Use a wire whisk or mixer and beat until smooth. Then stir in 4 c of flour, 2 c at a time, beating thoroughly at each addition. Cover the bowl with a cloth and keep at room temperature for 12 hours. Next day, stir the sponge, mixing in any crust that has formed on the top. Add the oil, salt and soda, stirring with a whisk or mixer until well blended. Stir in wheat germ, then add 1/2 c of lour, kneading in all visible flour before adding more, 1/2 c at a time (it rarely takes more than 1 1/2 c). Knead dough in the bowl for 10 minutes. You can tell if it is sufficiently kneaded by picking up the dough and letting it hang from your hand. If ready, it will hang together. Divide the dough and place in 2 buttered 9x5x3 pans. Form into a loaf shape and pat top with floured fingers. Cover with a cloth and let rise for 2 hours. Bake at 350 deg F for 45-55 minutes.