Sourdough French Bread

1. Combine milk, sugar, salt, and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 45 C) .
2. Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl.
3. Knead until smooth (about 15 min.), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture.
4. Place in a well-greased bowl and raise in a warm place until doubled.
5. Form into a long loaf (about 40 cm long). Place on a greased baking sheet and let rise again, until almost doubled.
6. Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400 degree oven until done, about 30-35 min.
7. Remove from pan, and let cool in a draft-free location.

Author's Notes:
This is a hearty bread, possibly heavier than many people are used to. The flavor is wonderfully tangy, and complements just about any meal. Try it with garlic butter! This bread is slow rising. I usually spend two days on it - start the dough one day, let it rise overnight, then form the loaf and bake the next day.
This recipe is from The Complete Sourdough Cookbook, by Don and Myrtle Holm .
Be careful that the milk mixture has cooled before adding it to the starter. If it's too hot, you'll kill the starter and the bread won't rise.
Since the dough rises for a long time, I usually cover it with a damp towel to keep it from drying out. If you want a chewy crust, brush the top of the loaf with a mixture of corn starch and water before baking. Also, placing a pan of water in the oven makes a crustier loaf.