Sourdough Bread Starter

• 1/2 c. instant potatoes
• 1/2 c. sugar
• 1 pkg. yeast
• 2 c. warm water
• 2 tsp. salt
• 3/4 c. sugar (approximately, can add less)
• 1 c. warm water
• 3 Tbsp. potato flakes
• 1/4 c. sugar
• 1 1/2 c. warm water (more or less for right consistency)
• 1 c. starter (stirred up well)
• 6 c. bread flour
• 1/2 c. oil
• 1 1/2 tsp. salt

1. Mix well, but don't knead.
2. Cover and let rise about 8 hours. It should double in size.
3. After rising, punch down.
4. Separate into 3 parts.
5. Put in a little flour on countertop and knead dough a few times to get out bubbles.
6. Put in loaf pans that have been sprayed with oil.
7. Spray lightly the top of the loaves.
8. Let rise 8 hours or until double in size.
9. Bake at 325u0b0 for 25 minutes, until top crust is brown.
10. Take out of pans soon after baking and place on a paper towel to cool.
11. This can also be used to make rolls.
12. Bake in sprayed muffin tins, for less time, same temperature.

potatoes, sugar, yeast, water, salt, sugar, water, potato flakes, sugar, warm water, starter, bread flour, oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466553 (may not work)