Sourdough Starter

• 1 package active dry yeast
• 1 cup warm water (110 degrees)
• 2 cups all-purpose flour
• 1 12 oz. can of warm beer
• 1 Tbs. sugar

Soften yeast in the warm water, then stir in flour, beer, and sugar. Place in a wide-mouth jar and cover loosely with cheesecloth. Let stand at room temperature for 5-10 days, stirring 2 or 3 times daily. Continue to cover loosely and refrigerate until ready to use.

Starter Replenisher

For each cup of starter used, replace it with 3/4 cup water, 3/4 cup all purpose flour, and 1 teaspoon sugar. Let stand at room temperature until bubbly (about a day), then refrigerate. If not used in 10 days, add 1 teaspoon sugar every 10 days. This makes melt in your mouth bread, but not the most sour

Starter:

• 3/4 cup sugar
• 1 cup water
• 3 tbl instant potato flakes

let stand 5 - 10 days until fermented
Bread:

• 1 cup starter
• 6 cups bread flour
• 1 tbl salt
• 1/4 - 1/2 cup sugar
• 11/2 cups warm water
• 1/2 cup oil

Mix well and knead, let rise 8 - 12 hours in greased covered bowl, punch down, knead, split into 3 parts, put in greased bread pans, cover with greased wax paper and towel, let rise 8 - 12 hours, bake 350 for 30 min.
replenish starter, feed every 3 - 5 days - 1 cup warm water, 3 tbl potatoes (instant) 3/4 cup sugar, let stand room temp 8 - 12 hours, then ref The older this starter is the better.

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