On the fourth day, I made sourdough bread.
1) In a mixing bowl, blend 3 cup all purpose flour and 1 tsp salt;
2) Form a fountain, add 1/2 cup warm water and well-mixed starter;
3) Knead dough to form an elastic ball;
4) Slightly grease a steel bowl, put dough in the bowl and cover air-tightly with plastic wrap;
5) Proof until double in bulk;
6) Pour dough onto working counter, press to remove carbon dioxide, knead for about 3 minutes to remove as much gas as possible;
7) Divide dough into eight portions, round each portion and place on a slightly greased baking pan (or line baking pan with parchment paper), cover with damp cloth;
8) Proof until double in bulk;
9) Preheat oven to 425F, cut large cross-hatch into the top of the dough (my cut is not large enough, instead the cut is too deep, the baked bread came out not as pretty as I expected), sprinkle lightly with all purpose flour, bake for 15 minutes;
10) Reduce power to 375F, bake for another 20 minutes or until the bread is golden-brown and sounds hollow when tapped.
This bread, tastes absolutely awesome, tough but crisp skin, tender inside.
I fall in love with this bread and have begun another new starter.