Sponge?? You guessed it…I dug my sour dough starter out and fed it a healthy diet of water and flour until it was a happy little sponge, then attempted my in-laws famous secret recipe. Theirs uses yeast and I have been busting my ass trying to make them “a la sour dough” to no avail. I’ve given up, sort of, and just accepted that mine are just as good but will never get the A+ rating from my husband because I am NOT his mother!
Ingredient quantities will vary as I make sour dough recipes by texture but trust me…if you can be comfortable “just winging it” you will be much better off!!
Start with 2 C flour mixed with 1 1/3 C warm milk then add your sponge (approx. 1/2 C). Cover and let it stand until it doubles in size and is super bubbly! *when chosing a location to let it sit remember: warmer is better*
Next add 1/2 C sugar, 1 t salt, 1 egg, 1/2C melted butter and 2-3 C sifted flour. Combine well and knead until smooth. *DOUGH WILL BE STICKY* Place dough in a greased bowl and let it rise at least 90 minutes!
Lightly flour your work surface and turn the dough out onto it. Divide it into 2 loaves, cut each loaf into 12 chunks. Place chunks on a greased baking dish, grease the tops and cover. Let them rise until doubled.
Finally….Bake at 375 degrees Farenheit top with a little butter when they come out of the oven and ENJOY!!!