I make triple batches of this bread for our use about every two weeks. It is much less expensive than buying bread at the grocery store and definitely tastes better, too. Once a sourdough pot has been started, it is simple to keep it going. There are packages of prepared sourdough starter in many of the grocery stores. Every time you use the starter, add equal amounts of flour and bottled water. I use a cup and a half of starter when I bake my bread, so I add a cup of water and a cup of flour. I let it sit on the counter over night, stir well, and refrigerate until the next time I need it. It’s important to use bottled water because the chlorine in tap water will kill the action of the yeast over time.

In a two-cup glass measuring cup, combine ½ cup very warm water and a package, or one tablespoon, of yeast. Add a teaspoon of sugar and stir to moisten all the yeast. Let it sit until it starts to bubble.

Meanwhile, combine in the bowl of your processor:
3¾ cups flour (Gold Medal Best for Bread Flour is good)
1½ teaspoon salt and ¼ cup of sugar
2 tablespoons butter or margarine cut into 4 chunks
Process until the butter is well mixed, about ten seconds. Add the following to the yeast mixture in the measuring cup:
½ cup sourdough
2/3 cup milk (no need to warm as in old recipes)

Turn on the processor and pour the liquid slowly down the feed tube. Process until it forms a ball. Let it sit for a couple of minutes so the flour can absorb the liquid. Turn the processor back on and let the dough circle around the bowl about 75 times.

Take the dough out of the processor and place it in a greased bowl in a warm place until it doubles in size. Punch it down really well, turn the dough over so all sides are greased, and let it raise again until double. One test to check if the dough is double is to poke your finger slightly into the dough. If the indentation remains, the dough is doubled. Cut the dough into two parts, form into loaves, and place in two medium-sized, well-greased, bread pans. Let raise again until the dough is about an inch over the top of the pan. Bake at 350 for 30 minutes.

The dough should be nice and brown and sound hollow when tapped. Cool well and store in plastic bags.