Leavened Bread

Ingredients

• 2 pounds of dough from the last baking
• 1 peck of flour
• warm water
• 1 pound of salt for each bushel of flour

Directions

1. Save 2 pounds of dough from the last baking and cover it with flour.

2. The night before baking, mix the saved dough with 1 peck of flour and warm water.

3. Let the mixture sit in a warm place, covered with a linen cloth and a blanket.

4. In the morning, mix the fermented dough with 2 to 3 bushels of flour and 1 pound of salt for each bushel.

5. Knead the dough well and shape it into loaves and bricks.