Light (Almost Airy) Sourdough Bread - cooking recipe

Ingredients

1 cup sourdough starter
1 cup warm water
1/3 cup sugar, to taste
2 1/4 teaspoons yeast (or 1 pack)
1 dash salt
3 tablespoons melted butter
3 cups flour
1/2 - 1 cup additional flour, to knead
2 tablespoons butter

Preparation

Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.