Recipe: Sourdough Bread

1.

1 package active yeast not quick rising 3/4 cup sugar
1 cup warm water 3 Table potato flakes

Combine all ingredients and shake in covered plastic bowl or jar
leave out on counter all day* Refrigerate with lid on for 3-5
days. Set out and feed as directed* Set out 24 hours and then
make bread* feed starter every 3-5 days.

Feed Starter

2.

1/2 cup sugar 3 Table potato flakes 1 cup warm water

mix well & add to starter. Let stand out on counter all day
8-12 hours. This does not rise only bubbles take out 1 cup
to make bread return rest to fridge. Keep left over starter
in fridge. 3-5 days & keep covering loosely. Feed again after
3-5 days* If not making bread take out 1 cup and throw away.
The starter must be fed.

Making Bread

3.

6 cups flour 1/2 cup sugar 1/2 cup corn oil
1 tea salt 1 cup starter 1 1/2 cup warm water

Mix in large bowl. (do not over mix or knead) batter will
be stiff* grease large bowl with oil put dough in and turn
over so both sides are coated* cover let stand over night
(do not fridge) next morning or end of day dough should be
doubled in size* Punch down & knead* Divide into 3 parts *
knead each lightly eight to ten times* put in greased loaf
pans* Cover with towel & let rise until double. Dough rises
slowly. Bake on bottom rack at 350*. for 35 minutes.