3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water
1 pkg. yeast Mix well, let stand out of refrigerator 8-12 hours. Put in refrigerator 3-5 days. Start from here with feedings. SOURDOUGH BREAD: 3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water Put starter in refrigerator 3-5 days, take out and feed mixture let stand out of refrigerator 8-12 hours. Take out 1 cup to make bread. Return rest to refrigerator. Take out again in 3-5 days, feed again. BREAD: 1/2 c. vegetable oil
1 tsp. salt
1 c. starter
1 1/2 c. warm water
6 c. bread flour Cover and let rise overnight out of refrigerator. Next A.M. punch down and knead. Divide into 3 parts, knead 8-10 times on floured surface. Put into greased pans and brush with butter. Let rise 4-5 hours or all day. Bake at 325 degrees for 30 minutes. | 
