Sour Dough Bread

INGREDIENTS AND DIRECTIONS:

1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour

Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.

FEED STARTER:

3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar

Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.

BREAD INGREDIENTS:

1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour

Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.