Sour Dough Bread Starter

In large bowl mix flour, sugar, yeast and salt. Gradually stir in the water; beat or whisk until smooth. Cover with towel; set in warm (80 to 85 degrees) draft free place (the kitchen or other warm room in summer; in oven with the over light on in winter). Stir 2 to 3 times a day for about 3 days, or until starter is bubbly and produces a yeasty aroma. Transfer to large jar or plastic container. Cover partially (tilt lid or punch holes in plastic 2 cup start, depending on thickness.

This starter should be taken out of refrigerator and fed again after 3 to 5 days. After feeding, keep warm for 8 to 12 hours, then use one or two cups of starter to make bread or other recipe; put remaining back in refrigerator. Cover and feed again in 3 to 5 days.

Feed starter 2 or 3 times before giving starts to others.

To feed starter: 3 tbsp. dry instant potato mix 1 c. bread flour 1 c. warm water Mix well and add to starter. Leave out of refrigerator covered 8 to 12 hours. This will not rise, only bubble.