Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Starter, |
| ¼ cup | Sugar, |
| ½ cup | Safflower oil, |
| 1½ teaspoon | Salt, |
| 1½ cup | Warm water, |
| 6 cups | Bread flour (or 2 cups bread |
| Flour and 4 cups | |
| All-purpose) |
Place the cup of starter in a bowl and add the sugar, oil, salt, warm water, and flour one cup at a time, stirring after each cup of flour.
(If desired, 2 cups of the flour may be whole wheat.) Mix dough well with a heavy duty mixer, food processor, or by hand. Turn the dough out onto a floured board and knead well. Place in a large oiled bowl, oil the top of the dough, cover with plastic wrap and allow to rise overnight.
The next morning, punch the dough down. Knead on a floured board about a minute. Divide into 3 pieces and shape into loaes. Place into greased 8x4 inch greased loaf pans. Cover with a towel and allow to rise 6 to 8 hours on the counter. Bake the loaves in a 325F oven for 25 to 30 minutes. Remove the loaves from the pans.
Note - if the weather is very cold or rainy, add a packet of dry yeast to the dough to ensure that it will rise. (Connie Jobe) Potato Starter Sourdough Bread: From: Marge Clark Date: 06-10-95 (164) Fido: Home Co