Lane, it is permissable to share a recipe here.  Just be sure to put OT or
OTP in the subject line before the subject so folks will know that it is not
about Alzheimers.  Then if they prefer not to read it, that's fine.(That's
off topic or off topic post).
Gwen

Re: Ah,Hard To Wait! :-)  
Group: alt.support.alzheimers Date: Sat, Sep 17, 2005, 7:05pm (CDT-2)
From: ncgensearcher@hotmail.com (ncgen)
Would you email me or is it permissable to share the recipe here? While
I'm taking a few months off to be home with my children, write and go
back to school, I want to do more baking. I've really missed doing that
the last few years. Now if I could find time to finish my research, get
photographs and get my book finished, but I keep coming up with projects
to do around the house.

Ronny:
Here ya go. :-)

Sourdough Starter
1  package ( 1 Tblsp ) active dry yeast
2 1/2 cups warm water
2 cups all-purpose and or wholewheat flour
1 Tblsp sugar
In a 6-cup glass or ceramic container soften yeast in a small amount of
the warm water. Stir in remaining water, flour, and sugar. Beat mixture
until smooth. Cover loosely with cheesecloth, folded into several
thicknesses and let stand at room temperature until bubbly. This may
take 5 to 10 days, depending upon the temperature of the room -- the
warmer the room, the shorter the time for fermentation. During this
time, stir 2 or 3 times a day. The starter will develop a strong "sour"
odor as it ferments. When fermentation has occurred, refrigerate starter
until needed.

To keep starter going: After using a cup of starter, to the remainder
add 3/4 cup water, 3/4 cup all-purpose flour, and 1 tsp sugar, stir
well. Let stand at room temperature until bubbly, at least 1 day.

Cover and refrigerate. If not used within 10 days, stir in 1 tsp sugar.
Repeat the addition of 1 tsp sugar every 10 days.

San Francisco Sourdough French Bread
1 cup sourdough starter
1 1/2 cups warm water
4 cups all-purpose flour or half wholewheat
3 tsp sugar
1 1/2 tsp salt  
2 to 2 1/2 cups additional all-purpose flour or wholewheat
1/2 to 1 tsp baking soda  

Makes 2 long loaves or 1 large round loaf. Place sourdough starter in a
crock or glass bowl, along with the water, sugar, salt, and the first
portion of flour. Mix well, cover lightly with a towel or cheesecloth
folded into several thicknesses, and let stand at room temperature for
approximately 18 to 24 hours or until the dough has doubled in size.

Mix half of the remaining flour with the baking soda and stir this into
the risen dough.

Turn the dough out onto a floured board and knead enough remaining flour
into it to make a very stiff dough. Knead it for 5 to 10 minutes or
until the dough is smooth.

Shape into long or round loaves, place on a lightly greased baking
sheet, cover, and let stand in a warm place for 3 to 4 hours or until
almost doubled in size.

Preheat oven to 300°F. Brush a little water on top of the loaves and
make a few diagonal slits across the top with a sharp knife. For a
crustier bread, place a shallow pan of water in the bottom of the oven.
Bake for approximately 25 minutes or until the crust is a medium brown.