Old Fashion Bread Starter
Night before making bread, put starter that has been stored in refrigerator in large pan. Add:
1/2 c. sugar
1 c. water
2 c. flour
Mix well. Let rise until morning covered with plastic wrap. Next morning, put 1 pint of sponge (starter) into a quart jar that will seal tightly. Keep in refrigerator for next bread baking. To remainder of sponge, add:
1-1/2 c. water
1/3 c. sugar
1/2 c. cooking oil
1 tsp. salt
6-1/2 c. flour (or if desired, 4 c. whole wheat & 2-1/2 c. white flour)
Mix into thick dough and knead well. Put in greased bowl and let rise until double. When doubled in size, knead well on floured board. Divide into loaves and put into greased loaf pans. Cover and let rise again until double in size. Bake in 300 degree oven about 1 hour. Do not preheat oven.
Makes 4 small loaves. Add bran cereal during final kneading. Add fiber.
