Delicious sourdough bread!

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Want something that will temptingly smell your house for days? The Sourdough Starter Making the initial starter is a three-day process, so plan ahead if you want to make sourdough for the first time. Ingredients: 1-1/2 cups lukewarm milk 1/4 teaspoon active dry yeast 1 teaspoon honey 2 cups unbleached white flour 1/4 cup spring water 1. To prepare the starter, place the milk in a mixing bowl. 2. Sprinkle the yeast over the milk. 3. Whisk in the honey and 1-1/2 cups of the flour. 4. Cover with plastic wrap and let sit at room temperature (72 to 76 degrees F.) for 72 hours (3 days). 5. After 72 hours, stir in the 1/4 cup water and whisk in the remaining 1/2 cup flour. 6. Cover again with plastic wrap and let sit at room temperature for 2 hours; the mixture should be bubbly and have a sour, tangy aroma and taste. 7. Remove the amount of starter the recipe calls for and set aside. 8. Transfer the remaining starter to a sterile' glass jar and replenish it by mixing in 1/2 cup water and 1/2 cup flour. Cover tightly and store in the refrigerator for up to 1 month. North American Sourdough Bread Ingredients: 1 cup sourdough starter 6 cups all-purpose flour 1 (1/4 ounce) package active dry yeast 1 1/2 cups water 3 tablespoons sugar 3 tablespoons butter 1 teaspoon salt cornmeal (optional) Bring sourdough starter to room temperature. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts. Add to flour mixture. Add sourdough starter. Beat with until mixed and smooth, scraping bowl. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise until doubled. Punch dough down. Turn out on a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Lightly grease a large baking sheet and sprinkle with cornmeal (optional). Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle. With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves. Cover and let rise 30 minutes. Preheat oven to 375-deg. After oven is heated, place bread in oven. Bake in oven for 30-35 minutes, or till bread tests done. Cool on a wire rack.