- 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.
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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