sour dough bread

• 3/4 cup sugar
• 3 tbsp instant potatoe flakes
• 1 cup very warm water
• 6 cup pillsbury btesd flour
• 1/2 cup sugar
• 1 tbsp salt
• 1 1/2 cup very warm water
• 1 1/2 cup very warm water
• 1 cup starter
• 1/2 cup oil

1. add to starter stir gently let starter stand out of refrigerator for 8-12 hours
2. to make bread take out 1 cup of starter and return remaining starter to refrigerator.
3. keep in refrigerator for 3 days.
4. then feed again.
5. if not making bread at this time pass on 1 cup starter or throw out 1 cup starter
6. mix all ingredients by hand very well.
7. grease a very large bowl or Dutch oven with oil make it very oily.
8. put fought into bowl and turn once to get all sides greased
9. cover with dish towel and let stand in a warm place for 8-12 hours.
10. punch down fought and divide into 3 equal parts.
11. or 2 if using large loaf pans.
12. knead each part on floured surface 6-12 times only the more you knead the tougher the bread will be
13. grease loaf pans with butter flavored Crisco or margarine.
14. put dough in and cover again with dish towel.
15. let rise 8-12 hours again in a warm place (I usually Just put the bowl and/or the loaf pans in oven and just leave the light on and its all the heat the dough needs to rise.)
16. bake at 350 for 30-40 minutes or until golden brown.
17. may be brushed with butter-flavored Crisco if desired after baking.
18. put starter in frig

sugar, very warm water, flour, sugar, salt, very warm water, very warm water, starter, oil

Taken from cookpad.com/us/recipes/331722-sour-dough-bread (may not work)