Recipe: Instant Potato Starter and Sourdough Bread Recipe (repost)

Instant Potato Starter & Bread Recipe

Sourdough Bread Starter:

3 Tablespoons instant potatoes
3/4 cup sugar
1 cup very warm water

Mix well and allow to set out on counter five days then refrigerate seven days. Sourdough Bread Dough:

1 cup starter
1/3 cup sugar
1 teaspoon salt
1/2 cup oil
1 1/2 cup warm water
6 cup all-purpose flour To make bread:

Feed starter in the morning like 8 or 9 A.M. Then at 8 or 9 P.M. makeup dough to set overnight.
Make bread next morning and put in loaf pans to rise until supper time then bake.

Dough:

In a large bowl mix all ingredients. Grease large container, put bread in, turn to grease top, cover with foil. Let stand overnight. Do not refrigerte.

Next morning punch down and divide into 3 parts, knead each part on a floured surface 8 to 10 times. Put in greased loaf pans, brush
with oil. Cover with waxed paper and let rise 4 to 5 hours.

Bake at 325 F. for 30 to 40 minutes. Brush top with melted butter.
Can be frozen. If putting bread in pans on work day to rise it can set all day.

Starter Maintenance:

Put initial starter in refrigerator 3 to 5 days, you can feed on the third, fourth or fifth day as follows:

Mix starter ingredients (listed above)well, add to starter, let stand out of refrigerator 8 to 12 hours (all day). Whe bubbly, take out 1 cup for bread. Return starter to refrigerator. Wait 3 to 5 days to feed again.