Extra Tangy Sourdough Bread

1 c "fed" sourdough starter
1 1/2 c lukewarm water
2 1/4 tsp salt
1 Tbsp sugar (optional)
5 c all purpose flour

Pour the starter into a large mixing bowl and add the water with 3 c of flour. Beat vigorously. Cover with plastic wrap and set aside to rest at cool room temp. (68 to 70 degrees) for 4 hours.

Then refrigerate overnight, or about 12 hours.

Add the remaining ingredients, kneading to form a smooth, soft dough. Place in a lightly greased bowl, cover, adn let it rise for about 5 hours.

Divide the dough in half and shape into 2 loaves ( I shape mine into rounds). Place onto a baking sheet, cover, and let it rise till doubled 2 to 3 hours.

Slash the tops and bake in pre-heated oven of 425 degrees for 30 min or until golden brown. Remove from the oven, and cool on a rack.