This a single Loaf of Sour Dough Bread . The recipe was for 2 loaves in a pan. My luck has not been to good with making a loaf this style.  I think I have it down pretty good.  The only difference in the recipe I used the full 1/4 cup of active starter for one loaf instead of two.     It might have added to the flavor. 

 It proofed over night.  I gently took it out of the bowl. punched it down. Did two folds and then made my loaf . It proofed in the oven another 2 hours and then I baked it.

The crust was nice crispy and chewey.  The crumb very moist and a nice taste.

I did again spray the sides of the oven 3 times in 30 second intervals.

The link is a good place to start if you want to get into Sour Dough Bread and Starters.  Even if you do not make bread lot of recipes for the starter you will enjoy the reading on the web page.

The only thing I can recomed is do not call a refrigerator a fridge if you write Mike.

   This is the link for all the information you might ever need for Sour Dough Bread

               http://www.sourdoughhome.com/recipes.html

    Mr.Bob

So I went looking yesterday for a sourdough sandwich loaf...I am embarrassed to say we've been buying San Francisco Extra Sourdough sandwich bread at the grocery store for awhile and it's up to $4.00 per loaf! I make a pretty passable sourdough boule so why not sourdough sandwich I thought? I went looking for a recipe and found one here on TFL. I think it's an adaption of  Susan's Farm House Loaf (also another favorite from this site) adapted for sourdough starter. Mixed up the prefermement last night and baked

today. Here's the link to kjknits adaption (back in '07 I think!): http://www.thefreshloaf.com/node/3715/sourdough-sandwich-bread. I had good results/not so good results:

Nice spring right?

Woops ... Check the Other Side:

Just a wee bit of a blowout - two or three years ago this wouldn't have bothered me so much - today yep - gotta do better next time...

Nice crust crackle:

Crumb:

Although it wasn't in the instructions next time I will definitely slash before baking. It will still make great sandwiches and toast. Flavor is good though I think it could use a bit more salt next time.

Trish

I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.