Sourdough Bread And Starter

• starter:
• 1 quart milk
• 2 packages dry yeast
• 1 cup water
• 2 cups suger
• 3 cups flour
• 1 medium white potato, peeled and chopped
• bread:
• 1 cup sourdough starter
• 2 1/2 cups water
• 5 cups flour
• 3 tablespoons melted shortening
• 2 tablespoons suger
• 1 1/2 teaspoons of baking soda
• 1 tablespoon salt

1. starter:
2. heat the milk to boiling. Dissolve the yeast in water. Pour the yeast-water mixture and milk into a 1-gallon crock (do not use a metal container). Stir in the suger and flour. Add the potato. Cover and let is stand at room temperature 24 hours before useing
3. bread:
4. Mix toghether the starter, water and flour. Let it stand 18 to 24 hours until dough as risen and is bubbly.
5. Add the shortening, suger, baking soda and salt to dough mixture. Mix well and turn out on to a floured board. Knead intil satiny, adding a little more flour,if dough is too sticky. Knead at least 10 minutes. Divid into 2 or 3 loaves. Place in greased loaf pans. Let rise in warm place intil nearly doubled in size, 2 to 5 hours. Brush loaf tops with a little water, oil or butterbake in a 400 oven for 40 to 45 minutes.
6. for sourdouch rolls, pull off golf ball-sized pieces and bake on a baking sheet. serves 18 to 20

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Taken from www.epicurious.com/recipes/member/views/sourdough-bread-and-starter-1204950 (may not work)