STARTER: Make sourdough starter by using 3T potato flakes, 3T sugar, and 1C warm water, in a glass or ceramic bowl/jar. Lightly cover. Let sit for 5 days in a warm spot. Stir down every 24 hours. On the 5th day add 3T potato flakes, 3T sugar, and 1C warm water. Stir; lightly cover and set aside for approx. 6-8 hours. After using one cup for the bread, cover and refrigerate. Feed every 3-5 days with 3T potato flakes, 3T sugar, and 1C warm water. If your going to bake bread let sit for 8-12 hours. If not, remove 1C starter and dump or give to a friend; refrigerate.
BREAD: To a mixing bowl, add 2C flour, salt, oil, syrup, yeast, and 1C starter. Mix with dough hooks until well incorporated. Add warm water and again mix well. Slowly add flour 1/2C at a time. Scrape down sides of bowl as needed. Remove dough to a floured surface. (dough will be slightly sticky) Knead about 10-15 times then put into a greased bowl. Turn dough to grease. Cover with a damp towel and put in a warm, draft-free spot. (I use the oven with the light on) Let sit for approx. 12 hours. Punch down and return to a floured surface. Knead just a few times. Divide in half and place into well-greased loaf pans. Cover and return to its draft-free, warm spot. Let sit 8-12 hours. Pre-heat oven to 350 degrees. Bake for 30 minutes or until you get the hollow sound. I find that an egg wash is too heavy and makes the breads fall, so I use either margarine or canola/olive oil spray to do the tops after they have finished baking.
NOTE: I let my bread do its first rise overnight, then prepare and put into baking pans early in the AM. They will be ready to bake for the evening meal.
