Smalley Sour Dough Bread

By BearForce

A family recipe passed down by Verna and Raby

Ingredients

• Starter:
• 2 Tbsp instant potato flakes
• 1/2 cup sugar
• 1 cup flour
• 1 cup water
• Mix together, adding water slowly. Add all of the starter to bowl mix well. Cover with a loose cover.
• Let it sit all day.
• Put 1 and 1/2 cups of the starter mixture in a small container and return to refrigerator. This may be used after 4 days but no longer than 9 days.
• Put other half of mixture in a large bowl and add the following:
• 1/3 cup sugar
• 1/2 cup cooking oil
• 1 tsp. salt
• 1 1/2 cups water

Preparation

Step 1

Mix well and add 6 cups of sifted flour and mix well. Knead and return to a large bowl. Cover with a wet cloth and let sit overnight. Next morning knead and place in greased loaf pans. Let rise until double in size usually 3 to 4 hours. Put in cold oven, cook at 300 degrees for 40 to 45 minutes or until browned.