Dot’s Sourdough Bread and Starter

            Sourdough Starter 

Ingredients

3 tablespoons instant mashed potato flakes 3 tablespoons white sugar 1 cup warm water 2 1/4 teaspoons active dry yeast

Directions

1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 day, stirring daily with a wooden spoon

2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use to make the sourdough. Refrigerate the remaining starter.

3. Every 5 days, feed the starter with 3 tablespoons instant potatoes, 3/4 sugar, and 1 cup of warm water. If starter is to be used in a recipe, let the feed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Sourdough Bread

Ingredients

1 1/2 tablespoons sugar 1/2 cup vegetable oil 1 tablespoon salt 1 cup of starter 1 1/2 cup warm water 6 cups plain flour

Directions

1. In a large bowl, make a stiff batter of 1/2 cup oil, 1 tablespoon salt, 1 cup of starter, 1 1/2 cup warm water, 6 cups plain flour.

2. Grease another large bowl, place dough in bowl and turn over. Let rise over-night (8 to 12 hours), cover lightly. Do not refrigerate.

3. Punch down and divide dough into 2 pieces. Knead each part 8 to 10 times, on a well floured board.

4. Put into 2 greased loaf pans and brush top with oil. Cover lightly and let rise 4 to 5 hours - all day is fine.

5. Bake in 350 deg oven for 20-35 minutes. Remove from pan and brush with melted butter. Wrap in aluminum foil. May be reheated or frozen.