Our friends (whose blog can be found here) who got us started with sourdough, gave us a recipe that works well. I have changed a few things around, so here is how I do it:
I start by putting 4 cups water, 2 cups sourdough starter, and 8 cups whole wheat flour in a large bowl, which I then place at room temperature (or by the fireplace) for about 4 hours. This part of the process is called the “sponge.”
After that, in an even larger bowl, I mixed the sponge, 5 cups water, about 16 cups flour – I like to play around with different combinations of white and whole wheat flour; the more whole wheat, the healthier, the more white, the fluffier – and a couple tbsp of salt. Once this is kneaded together, I mix in either some molasses, cinnamon and raisins, or whatever I want to have the bread taste like.
I divide it into loaves, put them in buttered bread dishes, and let them rise overnight. The dough also works well for buns. In the morning I baked the loaves at 400° f for about 45 minutes. Sometimes it will take longer or shorter depending on the size of the loaves.
The instructions I above will yield six regular sized loaves, so be prepared for large quantities.