- Combine starter, water and 3 cups (362 g) of flour. Beat vigorously.
- Cover and let rest @ room temperature for 4 hours. Refridgerate overnight, for about 12 hours.
- Add remaining 2 cups (241 g) of flour, and salt. Knead to form a smooth dough.
- Allow dough to rise in covered bowl until light and airy. May take up to 5 hours. Gently deflate once an hour and stretch and fold edges to centre to see how it is progressing.
- Divide dough in half.
- Shape into 2 round or oval loaves. Place on parchment-lined baking sheets. Let rise until very puffy (2-4 hours).
- Heat oven to 425 F. Spray loaves with lukewarm water. Slash loaves.
- Bake bread for 25-30 minutes until deep golden brown.
- In medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and spinach.
- Chill for 6 hours or overnight.
- Make bowl in 1 loaf of sourdough bread for serving. Tear or cut other loaf and centrepiece for dipping.
- In a small bowl combine cinnamon, nutmeg, and sugar. Set aside.
- Whisk together eggs, milk, and vanilla. Add cinnamon mixture. Pour into a shallow container.
- Dip bread in egg mixture and fry on non-stick griddle. Flip to cook other side. Serve.
This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you’re guaranteed a good, strong rise — even if your starter isn’t quite up to snuff.
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