This recipe was passed on to me and uses sourdough starter instead of active dry yeast. The reason for the odd 1/5th cup measurement is because it was converted from a yeast bread recipe to sourdough. Make sure you feed your starter the night before (a ratio of 3/2, 1 cup flour to 2/3 cup water or 3 cups flour to 2 cups water, etc.).
Mix all ingredients and knead, adding additional flour until dough is no longer sticky. Let rise until doubled in size. Some people believe that the slower the rise, the more sourdough flavor you'll receive.
Punch out bubbles and form loaf. Place on an unglazed tile or pizza stone or bake in a greased bread pan. Let rise until doubled in volume. Preheat oven to 350 degrees. Place on the bottom rack of the oven to make it nice and crusty. Bake 30 to 40 minutes or however long it takes to brown nicely all over. Remove from oven and cover lightly with a towel after rubbing a little butter on top.