The starter should be stored loosely covered in a nonmetallic container.
POTATO SOURDOUGH STARTER AND BREAD RECIPE
Starter (first time):
1 cup warm water
½ cup sugar
1 package (2¼ teaspoons) dry active yeast
3 level tablespoons instant potato flakes
Starter feeder (subsequent times):
1 cup warm water
½ cup sugar
3 tablespoons potato flakes
Sourdough bread
½ cup sugar
½ cup vegetable oil
1¼ cups warm water
1 cup starter
6 cups bread flour
1 tablespoon salt
To make starter (first time): In nonmetallic container, mix warm water, sugar, yeast and potato flakes. Let ferment on counter for 2 days.
To feed starter: Add warm water, sugar and potato flakes to fermented starter. Let stand on countertop for 8 hours. Refrigerate for 3 to 5 days before making bread.
To make bread: In large bowl, combine sugar, oil, water and 1 cup starter. Using wood spoon, mix in flour and salt. Turn dough onto floured board. Knead for 5 to 10 minutes, dusting with small amount of flour, just enough to prevent sticking. Place dough in greased container. Turn once to coat top. Cover with damp dish towel. Let rise in warm place overnight or all day (about 12 hours).
To prepare loaves: Punch down dough. Knead briefly on floured surface. Lightly grease 2 (9-by-5-inch) loaf pans. Divide dough into 2 equal portions. Shape each into rectangular loaf. Place in pans. Cover loosely with plastic wrap. Let rise for 6 to 8 hours or until double in size.
To bake bread: Bake in 350-degree oven for 25 to 30 minutes.
