The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

Sourdough Bread
EJU NOTE: Since getting this from Ginger a couple months ago I’ve made this recipe about 20 times—other than feeding the starter (1 minute) and the proofing time (30 minutes), it literally takes 7 minutes and yes, I timed it. I put down saran or parchment to knead the dough so clean up is less than 10 seconds. Some recipes recommend putting a pyrex bowl with an inch of water into the oven when you first turn it on to add some moisture. I didn’t see any real difference and have done it both ways.
Source: Ginger Kleerup

Primary batter—Do 12 hours before making the bread:

Ingredients:  

• 1 c sourdough starter (Elizabeth or Lainey will have this for you, please bring a clean glass jar that will hold at least 2C)  (The starter recipe is on the blog)
• 1 1/2 c flour
• 1 c warm water

Directions; 

1. Mix in a large bowl. Cover with plastic wrap.
2. Place in a warm, draft free area for about 12 hours for proofing.  It should get bubbly.
3. Stir.
4. If you wish, remove 1C and use to make again later.Use to make biscuits, bread, pancakes, waffles, whatever.
   NOTE: Biscuits are faster to bake than bread – but the traditional round San Francisco Sourdough is my favourite. Further NOTE: the recipe makes 1 loaf or about 10 biscuits, you will need to double or triple for
   your party. Assume ¼ loaf or 2 biscuits per person.

To make the bread/biscuits

Ingredients:

• 1 1/2 c primary batter
• 1 c flour
• 1/2 tsp salt
• 1 Tab sugar
• 1/4 tsp baking soda
• butter, melted

Directions:

1. Mix ingredients, except butter, gently.  Dough will be very soft.
2. Turn out on floured board and knead for approximately 1/2 minute.
3. -Either shape into a round and put on cookie sheet, baste with a bit of melted butter
   — OR roll out with floured rolling pan (or pat with floured hands) until about 1/2 inch thick and cut with floured biscuit cutter.
   Carefully lift and baste with butter. Place close together on pan.
4. Place in warm place for proofing for 30 minutes.\Bake 30 – 35 minutes at 375º for biscuits or a bit longer (40-45) for the single loaf—it will brown and crack a bit.

Serves:  1 loaf or 10 biscuits/rolls

Source:    Villa Park Woman’s League Gourmet