Sour Dough Bread

From Anne Ritchie

For this recipe you need a sour dough starter. For me this is a mixture of live yeast, sugar, potato flakes and water that I keep in a jar in my refrigerator. I got my starter from a friend and have split my starter and given it to other friends over the years.

Takes a whole day to prepare as well as a couple minutes the night before to prepare the starter. Makes 2 loaves.

Step A: Mix together, cover and let stand in a warm spot for 7-8 hours:

1	cup starter
1/2	cup sugar
1/2	cup instant mashed potato flakes
2	cups warm water

Step B: Mix well and return to jar with starter:

1	cup mixture
1/3	cup sugar

Step C: In a large bowl mix:

	remaining mixture
1/2	cup oil
2/3	cup warm water
1/4	cup sugar
2	beaten eggs
1	teaspoon salt
about 8	cups flour (either white flour or half white and half whole wheat)

Mix well and knead for several minutes. Put in a greased bowl covered with a damp cloth. Let rise until doubled (about 8 hours).

Turn out on a floured surface, knead, dived into 2 parts and put into greased loaf pans. Let rise again till they fill pans (from 2 -10 hours).

Bake for 15 minutes at 425° F then reduce the temperature to 350° F and cook for an additional 30-40 minutes.

To Divide Starter

Do step A and let stand for 7 to 8 hours. Return all to jar with one cup sugar. Let stand for 4 days to a week. Half to be given and half to keep.

To Make Starter

Dissolve:

1	package dry yeast
	or
2	teaspoons dry yeast

in:

1/2	cup warm water

Let sit for 10 minutes then mix in:

2	cups warm water
1/2	cup instant mashed potato flakes
1/2	cup sugar
2	teaspoons salt

Keep at room temp for 24 hours, then place starter in a jar in the refrigerator for 3-5 days, then use as above.

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