Sourdough Bread - cooking recipe

Ingredients

1 c. sourdough starter
2 c. warm water (105~ to 115~ or whatever that feels lukewarm on inside of wrist)
2 1/2 c. unbleached flour
2 tsp. salt
3 Tbsp. sugar
1/2 tsp. baking soda
3 Tbsp. salad oil
3 1/2 to 4 c. flour
powdered onion (may be added)

Preparation

Mix first three ingredients until fairly smooth.
(Use glass bowl or a crock, never metal.)
I cover crock of bread with a damp towel and place in a warm place for eight hours or overnight. Remove 1 cup of the mixture; store in refrigerator in a nonmetal container.
Do not cover too tightly as it is powerful.
To remainder of dough, add salt, sugar, baking soda and salad oil, mixing well.
Begin adding the flour with a wooden spoon until the mixture is no longer shiny and begins to leave the sides of the crock.
Begin mixing with the
hands on a bread board and knead for 8 to 10 minutes.
(May take longer.)
Also, the quantity of flour absorbed varies according to humidity.
Oil bowl and the top of the dough which has been shaped into a ball.