Instructions
- Prepare the Starter: In a clean jar, combine all Starter ingredients. Stir well and cover loosely with cheesecloth. Let sit at room temperature (68-72°F) for 4-6 days, stirring twice daily. The mixture will develop a strong, cheesy odor and become bubbly.
- Combine Flour Mixture: In a large bowl, whisk together all Flour Mixture ingredients.
- Make the Dough: Add warm potato water, salt, and butter to the flour mixture. Mix until a shaggy dough forms.
- Incorporate Starter: Add the prepared Starter to the dough and knead for 8-10 minutes until the dough is smooth and elastic. The dough will be sticky.
- First Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place (65-68°F) for 8-12 hours, or until doubled in size. The dough will not rise as dramatically as yeast bread.
- Shape and Second Rise: Gently punch down the dough and shape it into a loaf. Place in a greased loaf pan. Cover and let rise for another 3-5 hours.
- Bake: Preheat oven to 350°F (175°C). Bake for 55-65 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
