Sour Dough Bread
Feed starter in glass jar or plastic container approximately once each week:
3/4 cup sugar
3 Tbsp. Instant Potato Flakes
1 cup warm water
Mix well in a glass jar and add to starter left from last baking. Let stand out of the refrigerator, loosely covered for 8-10 hours before baking. (If not baking throw out or give away 1 cup of the starter to avoid keeping too much.) Cover tight while in refrigerator.
Approximately 12 hours before baking, mix together the following by hand or mixer with dough hook:
¼ cup sugar
½ cup Crisco or Wesson vegetable oil
1 cup starter
1 ½ cups warm water
6 cups bread flour
Grease large bowl. Turn dough over to oil both sides. Cover lightly with plastic wrap and let stand in warm place approximately 8 hours or overnight. Punch down bread and divide into 2-3 parts. Knead lightly on floured board. Put into greased loaf pan or make into rolls. Let rise 3-4 hours before baking at 325° approximately 25 -30 minutes.