Name: Basic Sourdough Bread
Ingredients: 1 c Sourdough starter; 2 1/2 c Flour; 2 c Warm water; 3 3/4 To 4-1/4 C flour; 3 tb Sugar; 1 ts Salt; 1/4 ts Baking soda; 3 tb Vegetable oil

While Christians take a variety of stances on contraception today, this diversity of opinion and practice is a relatively recent historical development. The majority report in Christian history has been overwhelmingly vocal in its opposition to birth control. The Early Church fathers condemned the use of contraception, leaning heavily on the negative example of Onan in Genesis 38 as evidence for their position and arguing that procreation was the primary purpose of sexual intimacy. This same basic stance was reiterated and reinforced by the Medieval monks and theologians. Even with the sweeping changes which the Reformation brought to Christians’ views of marriage and family, leading Reformers (such as Luther and Calvin) maintained the church’s historic opposition to contraception. Up through the 19th century, both Protestant denominations and the Roman Catholic church stood united in their condemnation of contraception. The first official break with this view came with the 1930 Lambeth Conference, in which the Anglican Communion cautiously opened the door for Christian use of contraception. Within a few decades, the Christian consensus on contraception had collapsed and a range of attitudes and approaches towards contraception began to develop (Ben Franks).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Breads	6	Servings

INGREDIENTS

1	c	Sourdough starter
2 1/2	c	Flour
2	c	Warm water
3 3/4		To 4-1/4 C flour
3	tb	Sugar
1	ts	Salt
1/4	ts	Baking soda
3	tb	Vegetable oil

INSTRUCTIONS

Cold water
Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until smooth.
Cover; let stand in warm, draft-free place for 8 hours. Add 3-3/4 C flour,
sugar, salt, baking soda and oil to the mixture in bowl. Stir with wooden
spoon until smooth and flour is completely absorbed. (Dough should be just
firm enough to gather into a ball. If necessary, add remaining 1/2 C flour
gradually, stirring until all flour is absorbed.) Turn dough onto heavily
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, about 1-1/2 hours. (Dough is ready if indentation remains when
touched.) Punch dough down; divide into halves. Shape each half into a
round,  slightly flat loaf. Do not tear dough by pulling. Place loaves in
opposite corners of greased cookie sheet. Make three 1/4" deep slashes in
each loaf. Let rise until double, about 45 minutes. Heat oven to 375. Brush
loaves with cold water. Place cookie sheet in center of oven; it should not
touch the sides of the oven. Bake, brushing occasionally with water, until
loaves sound hollow when tapped, about 50 minutes. Remove from cookie
sheets; cool on wire racks.
Be sure to let dough rise completely both times - it might take longer than
the estimated times given.
From The Cookie-Lady's Files REformatted for MM:dianeE 6/29/93

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