HERBED SOURDOUGH BREAD

There are many variables in making a loaf of well-leavened sourdough bread. For those who have not worked with sourdough regularly, it is safest to include some yeast.

1/4 cup warm olive oil
2 teaspoons dried thyme
2 teaspoons dried chervil
1 teaspoon freshly ground pepper
3/4 cup warm water
1 tablespoon honey
1 tablespoon yeast
3 cups sourdough starter *
2 teaspoons salt
1 1/2 teaspoons baking soda
6 tablespoons milk powder
2 cups whole wheat flour
2 1/2 cups white flour

Combine the warm olive oil, thyme, chervil, and pepper. Set aside for 10 minutes to allow the flavors to meld.
Meanwhile, combine the warm water, yeast, and honey. Let set until bubbly, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the herbed oil, salt, baking soda, milk powder, and dissolved yeast. Mix well. Stir in the whole wheat flour. Gradually add white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and let set in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let set to rise until doubled in bulk.
Bake in a preheated 375 degree oven about 35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.

Variation:
Substitute 1 tablespoon of dried rosemary and 2 minced garlic cloves for the thyme, chervil, and pepper.

* Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.