Sour Dough

Sourdough:
Note: Use only a wooden spoon when mixing sourdough.

1.) Warm sour dough starter to room temp.
If refridgerated, wait about 6-12 hrs.

2.) Split
Place 1 c of the start dough starter in a bowl.
Add 1 c milk or 1 c water to starter (milk I think works best.)
Add 1 c flour to starter
Refridgerate or Leave out overnight if planning another loaf the next day.

3.) Sour dough bread:
Add 1 C milk/water to the bowl
Add 1 - 2 c flour to bowl, make it think but still a little sticky.
Add "flavor enhancers" here
Garlic, honey, olive oil, butter, etc.
Let sit for a few hours or overnight.
Add flour until it it no longer sticks to the spoon
Add flour and knead until it no longer sticks to your hands.
Preheat oven to 350
Let riase for about 1/2 hr.
Bake for about an hour.
Let sit until cool.
Slice.
Enjoy.