STARTER:

2 env. dry yeast
1 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes

Dissolve yeast in water. Let stand for 5 minutes. Add sugar and potato flakes. Let stand out all day--8 hours; then refrigerate for 3 to 5 days. Take out and feed the following: 3 tbsp. instant potato flakes 1 c. hot water

Mix this well and add to starter. Let stand out of refrigerator all day, 5 to 12 hours. Mixture should be very bubbly. Take out enough to make bread and return to refrigerator. The starter should be fed every 3 to 5 days.

Every other time you want to make bread, take out 1 cup starter and throw away, or give away. If the amount becomes too large the starter will deflate and bread will not rise.

SOURDOUGH BREAD BATTER:

4 tbsp. sugar
1/2 c. oil
2 tsp. salt
1 1/2 c. starter
1 1/2 c. hot water
6 c. bread flour (White Lily unbleached)

Mix sugar, salt, oil, and starter in large bowl. Add hot water. Add flour 3 cups at a time. Dough will be soft and sticky. Don't try to make it smooth. Turn into LARGE WELL-greased bowl. Turn dough over to grease on both sides. Cover with clear plastic and let stand overnight or at least 8 hours.

Next morning, punch the dough down. Put oil on hands to smooth out the loaves. Do not use more flour. Divide into 3 or 4 loaves according to the size of pans. Use Pam to grease pans. Let rise all day or at least 5 hours. Bake at 350 degrees for 30 to 45 minutes.

When removed from the oven, brush lightly with butter. Remove from pans and let cool before storing.

OATMEAL BREAD:

For this bread use the starter as given. 1/2 c. oil 1 1/2 c. starter 2 tsp. salt 1 1/2 c. hot water 4 c. bread flour 2 c. oatmeal 1/2 c. oat bran

Mix sugar, salt, oil and starter in large bowl. Add hot water. Now add oatmeal and oat bran. Mix well. Add the flour all at one time. Dough is very soft and sticky. Turn dough into large bowl that is well greased. Turn dough over to grease all sides. Cover and let rise overnight or at least 8 hours.

Next morning, punch down the dough. Put oil on your hands to be able to shape the loaves. Use Pam to grease pans. Divide dough into 3 or 4 loaves according to the size of pans. Let rise all day or at least 5 hours. Bake at 350 degrees for 30 to 40 minutes.

When removed from the oven, brush the tops with butter. Remove from pans and let cool before storing.

NOTE: The starter seems to do better if it comes to room temperature before feeding. Always use Bread Flour for this recipe.