Long-Fermentation Sourdough Bread
Beneficial microorganisms transform fermented dough into tangy, mildly sour bread; this loaf takes some time, but it’s worth it.
In a bowl, mix 2 cups flour, water, sourdough starter, butter, sugar, and salt.
Mix to create a thick batter.
With a wooden spoon or an electric mixer, beat the dough for a few minutes; it should be quite moist and sticky.
Place the dough in an oiled bowl and flip it over to coat all surfaces.
The bowl should be covered with a fresh towel and left to ferment for 8 to 12 hours at room temperature.
Onto a surface that has been heavily dusted with flour, transfer the dough.
Knead the dough for at least 10 minutes, adding more flour as necessary—up to an additional 1/2 cup—until it is very smooth and elastic.