To make the starter, according to his formula- Scald thoroughly a large-mouth container made of glass, plastic or a crock. Put in 2 ½ cups of warm water and two cups of flour. The yeast will come out of the air. Stir a couple of minutes. Cover with cloth and let sit out four to five days, stirring a few seconds every morning and evening. Starter should then be bubbly and smell yeasty.
Take a pint jar (wide-mouth fruit jars work well) and put one cup of the just-made starter in it. Store in refrigerator until ready to make bread. If starter is not used, it will keep at least 30 days in refrigerator without spoiling.
To make the sponge, start with- “One cup starter, two cups warm water, three cups flour. Put starter in mixing bowl and stir in water.
Stir in flour until mixture is not lumpy (about two minutes). Cover bowl with cloth and let it sit out (room temperature) at least six hours.
It should at least double in size, and it won’t hurt if it’s left out 24 hours. When sponge is ready, take out one cup of mixture (which is starter for next time you make bread) and put in refrigerator.
In remaining sponge, add one tablespoon salt, two tablespoons honey, two tablespoons bacon drippings and more flour. Stir in salt (15-20 seconds). Stir in honey (about 30 seconds). Add bacon drippings and stir entire mix for three to four minutes. Then start adding flour, stirring in about one-half cup at a time until mixture is slightly sticky but not quite dough that is ready to knead. Rake dough out of bowl into greased baking container. Cover and let rise 1½ to 2 hours (it should double in size). Put in oven and then turn heat to 350 degrees. Bake about 45 minutes and dump loaf out on cooling rack. It’s OK to butter and eat immediately!
Originally Submitted
1/8/2011
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