• Mix yeast with 1/2 cup of warm water. Combine sugar, remaining one cup of
• warm water and potato flakes. Cover loosely with foil or plastic wrap (punch a
• couple of air holes in cover). Let mixture stand all day. Refrigerate that night.
• After three days, take out one cup and use the cup of starter for making bread.
• You can give it away, or return remainder to refrigerator. After 3 to 5 days feed
• again.

SOURDOUGH FEEDER:

• 1 cup warm water
• 3/4 cup sugar
• 3 Tablespoons instant potato flakes

SOURDOUGH BREAD:

• food main
• 1/4 cup sugar
• 1/2 cup oil
• 1 1/2 cups warm water
• 1 Tablespoon salt
• 1 cup starter
• 6 cup bread flour
• Combine all ingredients in a large bowl, stirring with wooden spoon until a stiff
• dough is formed. Oil another large glass bowl. Put dough in it and turn it over
• so oiled side of dough is on top. Cover with a dishtowel or plastic wrap. Allow
• to stand overnight.
• Punch dough down. Divide into 3 portions. Knead each portion. (Too much
• kneading will release the gases needed for rising) Place each portion in a
• greased loaf pan. Let rise until doubled in size. (about 6 - 12 hours) Bake in
• 350 degree oven for 30-40 - minutes. Remove from pans and brush with melted
• butter. Cool bread on a rack.