SOURDOUGH BREAD

Take starter out of fridge, shake it up a bit and dump in a bowl so you can feed it.  Use plastic or glass bowl and plastic or wooden spoon. 

To feed, add 3 Tbs. potato flakes (any brand), 2/3 c. sugar and a cup of hot water. Stir a bit and let sit out 8 hours or more. Do not put back in fridge. After 8 hours mix together:

6 c. bread flour

½ c. sugar

1 Tbs. salt

11/3 c. hot water

½ c. oil (canola, corn, vegetable, etc.)

11/3 c. starter (make sure it is mixed well; return rest of starter to refrigerator)

Mix dough; grease another bowl and put dough in it. Turn dough so as to completely oil it all over. Cover lightly with foil and let it stand overnight. If house is cool, I put in oven and leave the light on. When dough has doubled (usually next morning), punch down and divide in 2 large or 3 medium loaves. Knead each part on floured board and put in pans. Let rise 4-5 hours or all day until nicely rounded on top. Bake 325°-350°F. ...