Ingredients

• 1 cup of Potato Flake and Honey Sourdough Starter
• 2 cups of flour
• 1 teaspoon of salt
• 1/2 cup of water

Instructions

1. Mix In a large mixing bowl, combine the sourdough starter, bread flour, and salt.

2. Gradually add the warm water, stirring until a dough forms.

3. Knead Knead the dough on a floured surface for about 10-15 minutes, until it becomes smooth and elastic.

4. First Rise Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 6-8 hours, or until doubled in size.

5. Gently punch down the dough and shape it into a loaf.

6. Second Rise Place the loaf on a parchment-lined baking sheet and cover it with a clean kitchen towel. Let it rise for another 2-4 hours, or until it has doubled in size again.

7. Preheat About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to preheat as well.

8. Score Slash the top of the loaf with a sharp knife, then transfer it to the preheated baking stone or baking sheet.

9. Bake Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

10. Cool Let the bread cool on a wire rack before slicing and serving.