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SOUR DOUGH STARTER AND BREAD 
3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water

Put first Starter in refrigerator for 3 days. Take out and feed with the above ingredients. Mix well and add to Starter. Mix slightly. Let stand on counter out of refrigerator for 8-12 hours. Feed first Starter 2 times before making bread. This does not rise - only bubbles. Take out 1 cup Starter (to make bread) and return remaining Starter to refrigerator. Keep in refrigerator 3-5 days; feed again. If not making bread, throw out 1 cup Starter, but it must be fed after 5 days. Do not tighten lid.

BREAD:

6 c. bread flour (I use Pillsbury bread flour)
1/2 c. sugar
1 tbsp. salt
1 c. Starter
1/2 c. corn oil
1 1/2 c. warm water

Mix all ingredients in large bowl. Grease another larger bowl. It is not recommended to use plastic or metal. Place dough in larger bowl and turn dough once to grease all sides. Corn oil is best for this. Cover lightly with foil and let stand overnight on table. After 8-12 hours, punch down and knead a little. Divide into 3 parts and knead each part on floured board 8-10 times. Put into greased loaf pans and brush with corn oil. Let rise out of draft for 8-10 hours. Cover lightly with wax paper or foil. Bake at 350 degrees, for 30-40 minutes or until golden brown. Remove from oven and remove from pan. Brush with melted butter. Cool on racks. Store in refrigerator or freeze.

This makes 3 large loaves or you can pinch small pieces and make rolls. (I usually feed Starter in the morning, make dough that night and next morning knead down and divide into 3 parts to let rise for the day and bake that night.)

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