STARTER:

3/4 c. sugar
3 tbsp. instant potatoes
1 c. very warm water

Mix these ingredients in a quart jar with a metal lid. (Punch 6 or 8 holes in the lid) and let sit out for 8 days. Then follow directions for feeding.

Remove starter from refrigerator in order to feed:

3/4 c. sugar
3 tbsp. instant potatoes
1 c. very warm water

Mix ingredients well and add to starter. Stir gently with a wooden spoon. Only mix slightly. Let starter remain out of the refrigerator for 8-12 hours (at room temperature) before making bread.

NOTE: The starter does not rise, it only bubbles.

Starter should be kept in a quart jar with a metal lid. Punch 6 or 8 holes in the lid so the starter can breathe. Care should be taken so as to not disturb the starter any more than is necessary.

If you have just received your starter from a friend, place the starter in the refrigerator for 3-5 days. You then start the following feeding schedule:

On day 3, 4, or 5, you may feed starter and begin to make bread. IT IS A MUST TO FEED THE STARTER ON THE 5TH DAY.

Suppose you don't need or want to make bread by the 5th day. Your starter must be fed (or replenished) to keep it active. Feed it and let it set out of the refrigerator for 8-12 hours. Stir and pour off ONE CUP and give it to a friend or dispose of that cup if you do not plan to use it or give it away. If you are going to give this cup to a friend, place their one cup in a glass jar and place into the refrigerator until you give it to them, and return your one cup of starter to the refrigerator.

Be sure you make a note of Day One for yourself and the friend who is to receive the starter. The day you put the starter back into the refrigerator is Day One.

As time goes by (after several feedings) you will notice the starter has grown to 3 cups. You can now share this extra cup with a friend, make an extra baking of bread, or dispose of the extra cup. You should always keep 1 cup in your container to build upon, but if you let it go beyond 3 cups, your starter won't have enough food to grow on and it will deactivate.

PLANNING FOR BREAD MAKING:

Because of the waiting times involved, you need to think the process through before starting. There are three different steps which require waiting from 8-12 hours before you get to bake your bread:

1. Feeding the starter

2. Mixing the bread

3. Making out the loaves

Figure out the best time of day for you to make bread. Any process should be ready after 8 hours, but no process should be allowed to go over 12 hours. The warmth of your kitchen will have a lot to do with the rising of the dough and bread.

You can use 8 hours for one process, 12 hours for the next, and then 10 or 11 hours for the next one, or vice versa. Just remember to allow at least 8 hours and no more than 12 for any one process.

1. At 10:00 p.m. feed starter and leave out of refrigerator overnight.

2. Around 10:00 a.m. (the next morning) mix the bread and put into bowl to rise.

3. Around 10:00 p.m. make out loaves and let rise until morning.

4. Around 10:00 a.m. you can bake the loaves.

MAKING BREAD:

This recipe makes 3 loaves.

6 c. Pillsbury Bread Flour
1 tbsp. salt
1/2 c. sugar
1/2 c. oil
1 c. starter
1 1/2 c. warm water

Mix all ingredients in a large bowl, making a stiff batter. Grease another very large bowl with Crisco. Put dough in bowl and turn to grease dough on all sides. Cover loosely with foil or a towel. Let rise for 8-12 hours in a warm, draft-free spot.

Punch down and fold dough to the center into a ball. Knead 3 or 4 times. Stretch out and divide into 3 parts. Knead each part on floured surface 8-10 strokes. Put each part into a greased loaf pan. Brush with oil (butter), cover with a towel and set in a draft-free place to rise for 8-12 hours.

Bake in a preheated oven at 350 degrees for 30-35 minutes. Immediately remove from pans and brush with melted butter (butter). Cool on racks.

STORING BREAD:

When bread has cooled, store in plastic in the refrigerator. To freeze: Wrap in plastic, then in foil and freeze.