Fresh Starter must set 7 days and be used within 21 days.

SOUR DOUGH BREAD:

Take starter out of refrigerator and pour into large bowl. Add 2 cups water and 3 cups flour; mix well. Let stand overnight covered.

Stir down next morning. Take 2 cups mixture and put back in jar and pour 1 cup sugar on top and refrigerate. Do not stir.

To remaining mixture add: 1/2 c. soft butter 2 tsp. salt 1/4 c. sugar

Mix well and add 6 or 7 cups flour. Knead well. Place in greased bowl. Let rise until double. Punch down, knead well. Put into 4 loaf pans and let rise until double in size. Bake at 350 degrees about 30 minutes or until golden brown. Gold Medal "better for bread" flour does better in this.

When sharing your starter with someone, give them 2 cups starter with the sugar dumped on top. Do not stir. That leaves you with only half the mixture for bread, so you will only make 2 loaves instead of 4. Do this only after the 7 days are passed and you are making your bread.