Sour dough starter
Sugar
Flour
Water
Salt
Wess on oil

Keep starter refrigerated. Night before bread is made, take starter from refrigerator and add 1/2 cup sugar, 1 1/2 cups flour and 1 cup water (potato water is recommended). Stir and leave out at room temperature overnight.

Next day, divide starter. Place one half of starter in refrigerator. To the other half add 1/3 cup sugar, pinch of salt (optional), 1/2 cup Wesson oil, 6 to 7 cups flour, 1 1/2 cups water. Stir and knead. Place in large bowl and let set until bread rises to the top of bowl (4 to 5 hours). Take bread out of bowl and divide into three equal parts. Place in bread pan and let rise. Bake for 1 hour at 300 degrees. Use the starter every nine days.