STARTER:

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

Dissolve yeast in 1/2 cup warm water, then add 1 cup warm water, sugar and potato flakes. Mix and store in refrigerator. Let set in refrigerator for several days.

TO FEED STARTER:

3/4 c. sugar
3 tbsp. instant potato flakes (Martha White Spud Flakes)
1 c. warm water

Combine ingredients. Take starter out of refrigerator every 3 to 5 days and feed. Let starter stand out of refrigerator all day. Make dough.

SOUR DOUGH BREAD INSTRUCTIONS:

Feed starter every 3 to 5 days. Refrigerate starter between feedings. On day of feeding, remove starter from refrigerator; it must stand out all day to let the bacteria work.

To feed starter, measure 1/2 cup sugar into a 2 cup container, add 3 tablespoons Martha White instant potato flakes, 1 cup warm (100 degree) water, stir well and add to starter in quart jar. Let jar stand out all day, shaking occasionally. That night you can give a cup of starter to a friend or start your bread. Refrigerate remaining starter.

SOUR DOUGH BREAD:

Mix at night. 2 tbsp. sugar (I use 4 tbsp.) 1 1/2 tsp. salt 1/2 c. cooking oil 1 1/2 c. warm water 6 c. Pillsbury bread flour (do not sift)

Mix first 5 ingredients together. Add bread flour. Mix well. Turn into a well-oiled large container. Turn over to coat both sides with oil. Cover with wax paper and a clean towel, let rise overnight.

Next morning, punch down and divide into 3 portions. Knead each lightly and place in well-greased bread pans. Cover each with greased wax paper and towel. Let rise until late afternoon. Bread will peak out on rising in about 8 to 10 hours.

Bake at 350 degrees for 30-35 minutes. If bread browns too much before done, reduce heat. Bread will not rise any more after placing in oven.

NOTES: Be sure to use only bread flour. Be sure to use only potato flakes (not just instant). Remember starter must be fed no later than 5 days or it will go bad.