Sourdough Bread

Put original starter in refrigerator for three to five days. Take out and feed with the following:

1	Cup	Warm water
3/4	Cup	Sugar
3	Tbl	Instant pototoes

Mix in another bowl and pour into starter. Cover loosely. Let stand out of refrigerator all day or all night.

To make bread, in a large bowl mix the following:

6	Cups	Pillsbury bread flour (5 c. bread flour/1 c. whole wheat)
1	Tbl	Salt
1/3	Cup	Sugar (2 T molasses for wheat bread)
1/2	Cup	Oil
1 1/2	Cup	Warm water
1	Cup	Starter (I use 1 1/4 cups)

For Cinnamon Raisin Bread, add the following:

3	Tbl	Cinnamon
1/2	Box	Raisins

Stir starter and pour one cup. Put rest of start back in refrigerator for another periord of 3 to 5 days. Then start process over. (If you don't want to make bread, feed starter and let sit out over night, then discard one cup of starter or give to friend. Start process over again.) Make a stiff dough out of ingredients. Grease a large bowl (I use PAM). Turn dough over to grease top. Cover loosely with a piece of foil and let rise all day or night. Punch down and divide into 3 pieces. Knead over 8-10 times. Make into roll and put in pans (greased with PAM). Brush top with oil. cover with waxed paper. Let rise at least 6 hours or all day or night. Cook at 325 degrees for about 35 minutes. Brush top with melted oleo. Cool on rack.