MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: JEWISH “CORN” BREAD (1 OF 2)
  Categories: Jewish, Breads, Sourdough
       Yield: 2 Servings
    1.50 c  Water,warm (110 degree)
    1.00 pk Yeast, dry
    0.50 ts Sugar
    4.00 ts Salt
    3.00 c  Rye sourdough starter
            Measured after stirring down
            At room temperature.
    2.00 c  Flour, gluten
    3.50 c  Flour, all-purpose or as
            Cornmeal (for sprinkling
            The baking sheets)
    1.00    Egg white beaten with 2 tbs
    2.00 ts Chernushka (black caraway)
   You can buy chernushka “black caraway” in some health food stores or
   from mail-order. They are nothing like the familiar caraway seeds.
   This bread is a New York specialty, usually made in bakeries.
   1.  Combine 1/2 cup of the warm water, the yeast and sugar and let
   stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt
   in the remaining warm water in a mixing bowl. Mix in the sourdough
   starter, then the yeast mixture, then the gluten flour and 2 cups of
   the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour
   on the kneading surface and turn the dough out onto it. Knead, adding
   more flour if necessary to make a soft dough that will hold its
   shape. Do not overknead.. the dough should be only slightly elastic,
   even a bit sticky. 4. Form the dough into a ball and put in an
   ungreased bowl; cover with plastic, and let rise until doubled in
   bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour
   surface and knead it a few strokes to expel air. Cover with a towel
   and let rest for 15 minutes. 6. Divide the dough in half. Form each
   half into a loaf by flattening in to an inch-thick oval about 12
   inches long, then rolling it up from one long side. Pinch the seam
   closed. Shape the ends of the oval loaves neatly and plce them on two
   cornmeal-dusted baking sheets, seam down. Cover with towels and let
   rise until “three-quarters proofed,” or not fully doubled.