For feeding starter to keep it active:
3/4 cup sugar
3 Tablespoons instant potato flakes
1 cup water
1/2 cup warm water (115 degrees)
1 pkg. dry yeast (2 1/4 teaspoons)
2 Tablespoons sugar, divided use
1 teaspoon salt
6 cups flour
1 cup sourdough starter
1/2 cup oil
Then refrigerate for at least 8 hours.
When ready to make bread, let starter sit out overnight before mixing bread ingredients.
Stir to mix before measuring out the amount to make bread.
To feed starter:
After removing the cup of starter to make the bread, feed starter with ingredients above to keep it active.
The starter is always kept refrigerated except the night before making a batch of bread.
To make the bread:
First, proof the yeast: Stir 1/2 teaspoon of the sugar into the warm water and sprinkle the yeast on top; stir in.
Let dissolve until foamy, about 10 minutes.
Mix the flour with the salt and the remaining sugar.
Mix the proofed yeast liquid with the cup of starter and the oil.
Pour the liquid into the dry ingredients; mix together and knead until dough is smooth and elastic.
Put the bread in a large greased bowl and turn to coat the dough with grease.
Let dough rise in bowl until double.
Preheat oven to 350 degrees.
Punch down and form into two loaves.
Put dough into two greased bread pans to cook. Do not stretch.
Bake in preheated oven until done.
I usually brush mine with melted butter just as it starts to brown and then after I take it out of the oven.
Makes 2 loaves.