Sourdough Bread

Get your initial starter from a friend.  Starter may be stored in the refrigerator if you feed it at least once a week to keep it alive. Any day you wish to bake bread, you need to plan ahead to take the starter out of the refrigerator and feed it the morning before you wish to bake since it is a two day process.  It only requires about five minutes of your actual time to make the bread over the two day process. 
Day 1 Morning - To feed your starter use only 1 cup of starter.  Discard extra starter.  To the 1 cup of starter add:

1 cup very warm Spring water
3 Tbs. instant potatoes
3/4 cup sugar


Mix well, add to starter, and stir. Let starter stand out of refrigerator all day. Starter will bubble all day. In the evening, stir and take out one cup of starter and return the remaining starter to the refrigerator.
Try to feed your starter at least once every week.  Starter will increase after each feeding, therefore you will eventually need to give away a cup of starter to another friend, or discard the extra starter, but only feed one cup of starter at a time.
**********************************************************************************************************
Day 1 Evening - Sour Dough Bread:
 

One Loaf Half Recipe (1-1/2 Loaves) Full Recipe (3 Loaves)
1/2 cup starter
1/8 cup corn oil
1/3 cup Spring warm water
1 Tbs. sugar
1-1/2 cups Bread Flour
1/4 tsp. salt
 		 1/2 cup starter
1/4 cup corn oil
3/4 cup Spring warm water
3 Tbs. sugar
1/2 Tbs. salt
3 cups Bread Flour		 1 cup starter
1/2 cup corn oil
1 1/2 cup Spring warm water
1/3 cup sugar
1 Tbs. salt
6 cups Bread Flour


In a large bowl, mix all 6 ingredients in order adding the dry ingredients last. Cover bowl with a damp cloth to keep dough moist and let rise overnight in a warm place. (I usually place my dough in the oven with the oven light on all night).  Do not refrigerate.
Tip:  A slightly wetter dough rises better than a drier dough. 
For the full size recipe, a 3 cup sifter can be used to fill it twice so you don't have to individually measure the six cups of flour. 

Day 2 Morning -
Punch down dough and place on a floured surface. Divide into three parts if using the full size recipe. Shape the dough into loaves, or buns, while popping any gas bubbles.  That is all the kneading this dough requires.  Put into greased loaf pans. Let rise in a warm place for 4 to 6 hours.
Tip: For sandwich buns, one loaf will make 6 buns.  Place the buns on a small cookie sheet to rise.

Day 2 Evening -
Bake at 350 degrees for 30 minutes or until golden brown. 

 
Video