Sour dough rises from the yeast action generated by fermentation of potato flakes and sugar in water. This mixture is called the "starter". The starter is kept refrigerated and should be "fed" every three to five days to keep it "working". (I "feed" mine once a week, and once or twice have skipped a week without losing the fermenting action.) The starter's container must have air holes to allow it to "breathe".

To "feed" your starter:

Mix together: 3 tbsp. Idahoan Instant Potatoes 1 c. warm water

Add this mixture to the starter and let stand out of refrigerator all day (8-10 hours). This does not rise--only makes bubbles; however, the container needs headroom for the fermenting action or it will overflow. One batch of baking removes less starter than one feeding adds, so the starter accumulates. After 3 or 4 feedings, enough starter is present for two batches of baking; or give a cupful to a friend.

To make the bread (one batch makes 3 loaves) :

Stir together in large bowl: 1 tbsp. salt 6 c. Pillsbury Bread Flour (unsifted)

I have used regular Pillsbury flour with only slightly different results.

Stir in: 1 1/2 c. warm water 1/2 c. corn oil

Batter is very stiff; knead until all ingredients are well mixed. It may be necessary to dust on more flour to bring the dough to a "working" consistency. Adjustments to ingredients must be made at this point, rather than after the dough has risen. Make the dough stiff enough that it kneads easily without being "sloppy".

Lightly grease a bowl large enough to hold an amount twice the size of your ball of dough. Move the dough into the greased bowl and knead until all surfaces of the dough are greased. (I use Butter Flavored Crisco for greasing the bowl, but you may spray with Pam. Grease sparingly since overgreasing makes the dough "slimy".)

Cover lightly with plastic wrap to keep the surface of the dough elastic. Let stand overnight at about 82 degrees. (The perfect place is in your unheated oven with the light bulb on to create the warmth.) Dough rises slowly to about double its size. ()

The next morning, punch down the dough and knead a little, to allow large air pockets to escape. ()

Divide into three parts. Knead each part a few times; shape into a loaf. Put into lightly greased loaf pan. Brush the surface lightly with oil. Cover lightly with plastic wrap and allow to rise 4-5 hours or all day. ()

Bake on bottom rack at 350 degrees for 30-45 minutes. Remove immediately from pans. Brush surface with butter, if desired. Allow to cool on rack. When completely cool, put into airtight wrapper and store in refrigerator. This bread may be frozen.

Dough makes excellent rolls and cinnamon buns, if you choose. Have fun experimenting.

() Allowing the dough to rise for too long causes the bread to have a poor texture and a sour taste; not allowing it enough time yields undersized, tough loaves. You will develop a "feeling" for the dough after a few batches.

() Overworking the dough at this point breaks down its elasticity and changes the texture of the bread. I try to handle it as little as possible while shaping it into loaves, rolls, or cinnamon buns. If the dough is sticky, it helps to lightly grease the work surface and your fingers.

() Differences in temperature, humidity, and barometric pressure seem to affect the way the dough rises. Also, no two loaves rise alike!

For cinnamon buns (1/3 of batch makes 9x9 pan of buns) :

Divide the loaf into 2 parts. Line your pan with aluminum foil, then grease this lightly. Using your fingertips, press the dough flat into a rectangle about 1/2-inch thick.

Lightly sprinkle cinnamon-sugar mixture over surface of the rectangle. You may brush with butter first, but it makes it harder to hold together when cutting. (I have experimented with nuts and/or raisins, with mixed results.)

Roll rectangle as you would a jelly roll. Cut the roll crosswise, making "cookies" about 1/2-inch thick. Place the "cookie" flat side down on the baking sheet. If you didn't brush with butter before rolling, you may wish to brush the surface with butter now.

Cover lightly with plastic wrap and allow to rise in the same manner as the loaves of bread. Bake at 350 degrees for about 30 minutes; remove from pan immediately and peel away the foil (the sugar and cinnamon sometimes cause it to stick). Cool on rack. Top with a confectioners icing, if desired.