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Sourdough Bread

2 cups all-purpose flour
2 cups warm water (110 degrees F)
1 (.25 ounce) package active dry yeast or 1 (.6 ounce) cake yeast

Mix together flour, warm water, and yeast in a quart jar. Let stand
uncovered in a warm place over night or up to 48 hours. The longer
the mixture stands, the stronger the ferment will be.

After fermenting, the starter is ready to use or to store covered
in the refrigerator. Feed once or twice a week with 1 cup milk, 1
cup flour, and 1/4 cup sugar; allow the starter to rest at room
temperature for several hours after feeding.


Bread:

1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (i used live oil and it was fine)
6 cups bread flour

Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter
together in a large bowl. Sift the flour and add to the mixture.
Grease or oil the dough. Place the dough in an oiled bowl, cover,
and let rise overnight.

The next day, knead the dough for 10 minutes. Divide in half, and
place into two greased 4 x 8 inch bread pans. Allow the dough to
double in size. Bake at 350 degrees F (175 degrees C) for 40 to
45 minutes, or until bread is golden brown and taps hollow. Turn
out to cool on wire racks.

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