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Combine ingred. and pour into a loosely covered glass container. Let sit on
counter stirring daily with a wooden spoon.
On the 5 th day (a.m.) feed starter again (same repeated). In
the evening, take out 1 c of starter to use and refrig. remaining
starter. Every 5 days feed the starter (all but yeast). If starter
is being used, let it rest at room temperature 6 hrs b4 use. If starter
is not being used keep refrig. and discard 1 c starter after each
feeding.
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For Bread-
1 c. sourdough starter
1 1/2 c. warm water
1 1/2 tsp. salt(add last)
1/2 c white sugar
1/2 c vegetable oil
6 c flour
4 Tbsp. melted butter
Mix the 1 c sourdough starter, the water, salt, sugar, and oil together in a large bowl.
Add the flour, and mix well. Lightly oil the dough and inside of the bowl, cover and let
rise overnight.
The following morning, knead the dough for a few minutes (I did this for about 2o3
minutes, using a bit of flour to keep the dough from sticking, kneading until the dough
smooth). Divide the dough in 1/2 and place in 2 greased bread pans. Allow the dough
to rise until double in size.
Preheat the oven to 350 degrees.
Pour the 4 Tbsp of melted butter equally over the two loaves, lightly brushing to cover
top of dough (another good part). Bake 40 45 minutes or until the bread is a light golden
brown.
Remove from the pans and cool on a wire rack.
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