SOURDOUGH BREAD
Debbie Robins

Put initial starter in quart jar and refrigerate 3-5 days

To Feed

Take out of refrigerator and feed using

¾ c. sugar
3 Tbs. instant potatoes (be generous)
1 c. warm water

Add to starter; shake well and leave jar open and out of refrigerator all day or overnight; should be somewhat bubbly. Take 1 c. to make bread (discard if not); put top on jar and refrigerate rest.

To Make Bread

In a large bowl, make a soft dough using:
1 Tbs. sugar (original recipe called for ½ c. but we prefer less sweetness)
6 c. all-purpose flour or 4 c. all-purpose flour and 2 c. whole wheat flour
1 Tbs. salt
½ c. vegetable oil
1 c. starter (may use 1½ c. if have more than 1 c. to save)
1½ c. warm water (may use 1 c. if use more than 1 c. starter)

Mix together, cover and let rise overnight. The next day, divide dough in half, knead each half about 20 minutes on a floured surface. Add more flour to dough if sticky.

Shape half into loaf and p...