TEXAS SWEET SOURDOUGH

Starter:

1/2 cup sugar
1/4 cup potato granules (not flakes)
1 teaspoon granulated yeast
1 1/2 cups warm water

mix let stand in sunny window for several hours. Pour off 1 cup of starter. Make bread

1/2 cup oil
2 tablespoons salt
1/3 cup sugar
about 8 cups bread flour (yes must use bread flour)

Mix, knead, set to rise in sunny place or over pilot light, cover with plastic wrap and let rise for several hours. Punch down knead until elastic, grease and flour two bread pans (I use cornmeal gives an extra crunch) split dough in half cover with greased plastic wrap and let rise for around 3 hours at least.

Store remaining starter in the fridge.

To refresh starter add 1/3 cup sugar, 3 tablespoons potato flakes, 1 cup warm water. Every time you want to make bread do the starter at least 6 or 8 hours in advance of making the bread. Once you get the starter made after the first use it will be very slow to rise because natural yeasts have taken over the fermentation process.