Kate's Soft Sourdough Master

subheading: Pre-Ferment:

½ cup sourdough starter it needs to have doubled, but can be falling and needing to be fed, it does not need to be at 'optimal bread baking state'

½ cup warm water

⅔ cups all-purpose flour

subheading: Dough:

Pre-ferment from above

1 tablespoon butter, coconut oil or olive oil

1 tablespoon honey sub 1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar

1 teaspoon salt

¾ cup milk (save buttermilk from making butter for this if you have it!) sub non dairy milk or yogurt/cultured buttermilk watered down to to milk consistency.

2 ¼ to 2 ¾ cup all purpose flour

Butter to brush crust after baking

Note: Ingredients may have been altered from the original.

Directions at venisonfordinner.com

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