Good Old White Bread

This is a slight variation on the World Bread recipe from the book.  My starting point was

My World Bread
Remove 4 oz. of starter.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6 hours until it doubles in size.  Then, add
White bread flour	2½  Cup
Milk	¼ Cup
Vegetable Oil	2 tsp
Sugar	2 Tbl
Salt	¾ tsp

First off, who has a ¾ tsp measuring spoon?  Not me.  I changed that to a heaping ½ tsp.  Next, there wasn't nearly enough liquid in this starting recipe.  During the first mixing cycle, the "dough" looks like this:

There is dry flour in the corners and clumps of partly mixed stuff stuck to the upper part of the pan.  I immediately added another  half of  ¼  cup of milk.  Yes, I know, I could have said 1/8 cup, but I don't have that measuring item, either.  I just guessed when my ¼  cup looked half full.

That mixture looked a little soupy, but I decided to let it go.  After mixing for a while, it looked pretty good.

and the end product looked pretty good as well.

It tastes much like the sourdough bread that I remember from when I lived in the San Francisco area.  I've been eating various types of whole-grain bread for so long that white bread seems like a guilty pleasure, but I'll make this again.  The recipe for success is now

My World Bread
Remove 4 oz. of starter.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6 hours until it doubles in size.  Then, add
White bread flour	2½  Cup
Milk	3 oz.
Vegetable Oil	2 tsp
Sugar	2 Tbl
Salt	Heaping ½ tsp

Next, I revisited my tried and true whole wheat without sourdough recipe.