---------- Recipe via Meal-Master (tm) v8.03
  Categories: Breads
       Yield: 18 servings
       1 c  Sourdough Starter
       2 c  Warm Water
       2 c  Warm Milk
       1 tb Butter
       1 pk Active Dry Yeast
     1/4 c  Honey
       7 c  Unbleached Flour
     1/4 c  Wheat Germ
       2 tb Sugar
       2 ts Salt
       2 ts Baking Soda
   Mix the starter and 2 1/2 Cups of the flour and all
   the water the night before you want to bake. Let stand
   in warm place overnight. Next morning mix in the
   butter with warm milk and stir in yeast until until
   dissolved.  Add honey and when thoroughly mixed, add 2
   more cups of flour, and stir in the wheat germ.
   Sprinkle sugar, salt, and baking soda over the
   mixture.  Gentlypress into dough and  mix lightly.
   Allow to stand from 30 to 50 minutes until mixture is
   bubbly.  Add enough flour until the dough cleans the
   sides of the bowl. Then place the dough on a lightly
   floured board and kead 100 times or until silky
   mixture is developed.  Form into 4 1-lb loaves, place
   in well-greased loaf pans 9 x 3 size.  Let rise until
   double, about 2 to 3 hours in a warm room.
   Then bake in hot oven, 400 degrees F, for 20 minutes.
   Reduce oven temp. to 325 degrees F. and bake 20
   minutes longer or until thoroughly baked. Remove from
   pans and place loaves on rack to cool.  Butter tops of
   loaves to prevent hard crustyness.
   Makes 4 1-lb Loaves