SOUR DOUGH FEEDER:

1 c. flour
1 c. milk
1/4 c. sugar

SOUR DOUGH BREAD:

1 1/2 c. culture
2 tbsp. oil or soft shortening
1 tsp. salt
2 c. lukewarm water
6 c. flour (can substitute 1 c. bran for 1 c. flour)

SOUR DOUGH STARTER: After each use or every two to three weeks, feed dough. Keep in refrigerator. Allow 12 hours after feeding before using.

SOUR DOUGH BREAD: Mix ingredients, on floured board knead until smooth. Put dough into a well greased bowl. Cover. Let stand in warm place 3 1/2 hours. Punch down. Form into two or three loaves. Put in greased pans or shape into rolls, etc. Cover and when very light, bake at 400 degrees for 45 minutes.