This time of year, when there is no need for the house to be cooled by an air-conditioner or heated by a furnace, is when I like to keep a sourdough starter active for my weekend baking. Created from flour, sugar, yeast and water, the original starter was ready after several days of sitting on the kitchen counter. Removing some to use for a loaf of French bread, the starter was then replenished with more flour and water and placed back in its corner spot on the counter. The bread recipe called for just a few more ingredients: additional flour, salt, baking soda and oil. After kneading and shaping, the loaf was placed on a cornmeal-sprinkled baking sheet and allowed to rise before baking.
Upon removal from the oven, the loaf was brushed with melted butter which produced a softer crust. Since dinner was served later in the day, the slices were warmed before serving and were surprisingly tender-crumbed for French bread. The subtle but unmistakable sourdough flavor was good with a little butter but especially tasty with strawberry jam.
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