Vienna White Sourdough Bread

Dissolve 1 T. yeast in 2 c. lukewarm water.
Add 1 T. honey plus 1 T. sourdough enhancer with 3/4 T. salt.
Pour into mixer.
Set dough hook in place and add 6 cups white bread flour all at once.
Knead for 8-10 minutes.
Makes two loaves. Works well as baguettes or vienna shape or pan breads.

Proceed as for any breads: let rise in buttered bowl until double, punch down, shape and let rise again.
Bake at 375 for 35 minutes.