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SOUR DOUGH BREAD 
SOUR DOUGH STARTER:

1 pkg. dry yeast
1/2 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
1 tsp. salt

Mix yeast and 1/2 cup warm water well; set aside. Mix remaining 4 ingredients well, then add yeast and water solution. Let stand for 2 days in a warm place. Feed on the third day.

FEEDING SOURDOUGH:

3/4 c. sugar
1 c. warm water
3 tbsp. potato flakes

Mix well and add to starter. Let stand out of refrigerator all day or 8 to 12 hours. Solution does not rise, only bubbles. Use only 1 cup in making bread. Return remaining starter to refrigerator. Feed again in 3-5 days. If bread is not made after feeding, throw 1 cup of starter away or give to a friend. Starter must always be fed every 3-5 days, always keeping 1 cup.

SOURDOUGH BREAD LOAVES:

1/3 c. sugar
1/2 c. corn oil
1 tsp. salt
1 c. sourdough starter
1 1/2 c. warm water
6 c. bread flour

Mix flour, sugar, and salt together in a large bowl. Add oil and stir in the water and starter to make a stiff batter. Cover lightly with plastic wrap and let stand overnight or double in size.

Next morning, punch down dough or just divide into 4 parts. Put into greased loaf pans and brush with oil or butter. Let rise all day or until double in size. Cover with plastic wrap. Dough will rise slowly. Bake 20 minutes or until brown at 350 degrees. Bake on bottom rack.

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