Recipe: Sourdough & Golden Sourdough Bread

Sourdough Starter and Golden Sourdough Bread:

2 cups flour
1 package active dry yeast
1 tablespoon sugar
2 cups warm potato water (105 to 115 degrees)

Combine flour, yeast, and sugar in a nonmetal mixing bowl. Stir in potato water.

Cover, let stand in a warm place (80 to 85 Degrees F.) for 48 hours.

Store in covered jar in refrigerator.

To use in recipe: Stir well before use. Pour out required amount called for in recipe and use as directed.

To replenish remaining starter. Mix in 1 cup flour and 1 cup of warm water until smooth. Let stand in warm place a few hours until it bubbles again before covering and replace in refrigerator.

Note: Use in recipe or remove 1 cup starter and replenish every week.

GOLDEN SOURDOUGH BREAD:

1 package active dry yeast
1 1/4 cups warm water
1/4 cup firmly packed brown sugar
2 teaspoons salt
1/3 cup butter or margarine
3 1/2 to 4 cups all-purpose flour
1 1/2 cups sourdough starter (above)
3 1/2 cups uncooked oats

Soften yeast in 1/4 cup warm water. Pour remaining 1 cup water over sugar, salt, and butter in a large bowl. Stir in 2 cups of flour, sourdough starter, oats, and softened yeast. Stir in enough additional flour to make a stiff dough.

Knead dough on a floured surface until smooth and elastic about 10 minutes. Round dough into a ball; place in a greased bowl. Lightly grease surface of dough. Cover; let rise in a warm place until nearly double in bulk, about 1 hour.

Punch dough down; shape into 2 round loaves. Place on greased cookie sheets. Let rise in a warm place until nearly double in bulk, about 40 minutes. Slash tops with sharp knife or kitchen shears.

Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.