Sour Dough Bread

Get 1 cup Starter from a friend. Feed as directed in "care for starter", below.

To make bread use:

1/2 c. sugar (3/8)

1/2 c. oil (5/8)

1 c. Starter (1 3/8)

1 tsp. salt (1 3/8)

1 1/2 c. warm water (2 c.)

6 c. flour (8 c.)

Mix the first five (5) ingredients in order given in a large mixing bowl. Add to this mixture (5) five to (6) cups of flour. Knead just long enough to make a ball of dough that can be picked up easily. Shape into ball turning rough edges under leaving top side smooth. Place in (5) five quart greased bowl. Oil top of dough and cover. Set bowl in draft free place and let rise (8) eight hours or until dough has tripled in size.

Punch down and knead lightly. Divide into three equal parts and knead lightly while shaping into oval shapes leaving tops smooth. Place into three greased loaf pans. Oil top of each and let rise approximately (8) eight hours or until top of dough is at least one inch higher than top of pan. Bake (30) thirty minutes at 350 degrees.

USE UNBLEACHED FLOUR OR BETTER FOR BREAD (GOLD MEDAL).

This is original recipe, I wanted large loaves so I increased portions and also cut down on sugar so it would not be so sweet. If you want to do this use portions in parenthesis ().

3 to 7 days remove (1) one cup (use for bread or discard as you desire) then feed remaining dough with ingredients listed below. Set aside overnight or (8) to (10) hours or until top is covered with uneven bubbles (large and small - not smooth) then place in refrigerator. Wait (3) days before using. You may use after (3) days, but you must use or remove (1) cup and feed every (7) days.

3/4 c. sugar

3 tbsp. instant potatoes

1 c. flour (all-purpose)

1 c. warm water