Make a starter for bread and keep it available in the refrigerator for the best in bread baking.
STARTER
2 (¼-ounce) packages active dry yeast
1 plus ½ cups warm water
⅔ cup granulated sugar
3 tablespoons instant potato flakes
FEED
¾ cup granulated sugar
3 tablespoons instant potatoes
1 cup warm water
BREAD
⅓ to ½ cup granulated sugar
1 cup starter
1 to 1½ cups warm water
½ cup vegetable oil
1 teaspoon salt
6 cups bread flour
For the starter: In a small mixing bowl dissolve the yeast in ½ cup warm water. Stir in the remaining 1 cup warm water, sugar, and potato flakes. Allow the mixture to sit all day at room temperature. Refrigerate for 2 to 5 days. Remove from the refrigerator and feed.
For the feed: In a small mixing bowl mix together the sugar, instant potatoes, and water. Add this mixture to the starter. Let the new mixture sit out of the refrigerator for 8 to 10 hours. This does not rise, only bubbles. Take out 1 cup of the starter for baking bread and return the remaining starter to the refrigerator. Keep in the refrigerator for 3 to 5 days and feed again. If not baking bread, discard or give away 1 cup of the starter. The container holding the starter should be open slightly. If the top is left tightly on for a period of time, the starter will eventually explode.
For the bread: In a large mixing bowl mix the sugar, starter, warm water, oil, salt, and flour. Place in a large greased bowl and coat the sides and top of the bread dough with oil. Cover lightly and allow it to stand overnight at room temperature. Punch down the dough and knead a little. Divide the dough into three parts and knead each on a floured board 8 to 10 times. Put into greased and floured loaf pans. Brush with oil or butter. Cover lightly and let rise 4 to 5 hours (all day is fine). The dough rises very slowly. When ready to bake, preheat the oven to 350°. Place the dough on the bottom rack of the oven and bake for 25 to 30 minutes. If shaped into rolls rather than loaves, bake at 350° for about 10 minutes.
YIELD: 3 LOAVES OR 3 DOZEN ROLLS
Jeannette Allen
Loganville, Georgia