Starter and Sourdough Breads

The following recipes all use a starter or sourdough to leaven them, whether or not they have more yeast added when the final dough is mixed. Using the starter or sourdough to provide the bulk of the leavening in the loaf gives the resulting bread a delicate flavor impossible to achieve without the slow hours of rising that using a starter or sourdough represents. Though these long-rising doughs require some advance planning, they are well worth the time.