Sourdough Rolls/Bread

      1         cup                  sourdough starter

      4         Tablespoons    oil

      1          teaspoon         baking soda

      8          cups                flour (approximately)

      2 1/2    cups                warm water

      1          Tablespoon      salt

      2/3       cup                  sugar

Combine starter, all the water, all the sugar, and 3 cups of flour the night before. Cover in a warm draft free place. (Note I like to cover with a piece of plastic wrap "Glad Wrap" over night).

The next morning add other ingredients leaving out 1 cup of flour. Kneed dough until smooth and elastic (note add flour from the last cup as needed to achieve the desired texture). Place Dough into a greased large bowl large enough so dough can double in bulk. Once dough has doubled kneed down and let rest for at least 30 minutes. Now you can roll dough out and cut into rolls, crescent rolls, or into two loafs of bread. Place rolls onto a lightly greased cookies sheet, or bread into lightly greased bread pans. Cover and let rise until double in size, about 1 1/2 hours, for bread let it rise to the top of the bread pans plus a little. Bake at 375 Degrees - for rolls 10 to 15 minutes - bread 35 to 40 minutes.

                                   Crescent Rolls

Once your dough has doubled in size, punch it down, knead it a bit, cover it and let it rest for 30 minutes. Then on a floured surface roll it into a circle about 9 inches in diameter and 1/4 inches thick. Brush the top with melted butter, and cut the dough into 8 conical sections (like a pizza). Roll the cones into crescents, starting from the outer edge and working your way in to the point. Put on a cookie sheet, and bake at 375 Degrees for about 15 minutes.

Richard Foote

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