Instructions: Always mix in a glass or ceramic bowl. Never metal.

Cover with a damp towel and keep in a warm place (90 degrees) two days.

Place mixture in a 2-qt. (or larger) jar with a loose-fitting lid and refrigerate. Shake the jar before each use, as liquid may rise to the top.

When there is a fourth of the original starter left, make the original recipe all over again, adding the original one-fouth starter.

POTATO WATER:
Cook a pound of potatoes (cut in 1-inch cubes) in 1 1/2 qts. water for 30 minutes or until tender. Mash and force potatoes and water through a sieve. Do not drain.

BREAD RECIPE FOR TWO-1-LB LOAVES

To half a cup of Sour Dough Starter, add

1 Cup milk, scalded 3/4 Cup boiling water 1 Tbsp. shortening, margarine or butter 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water

Combine first five ingredients. Cool to lukewarm. Stir in yeast softened in the lukewarm water. Stir in flour by cupful until stiff enough to knead.

Knead on floured board until smooth and satiny (about 8 to 10 minutes).

Shape into smooth ball. Place in a greased bowl; brush with salad oil; cover; let rise in a warm place (80 to 85 degrees) until double in bulk

(about 1 1/2 hours). Knead down.

Shape into two loaves. Place in two greased bread pans (9x5x3). Brush with salad oil, cover, let rise double (about 1 1/2 hours).

Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees for 25 minutes longer.

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