Sourdough Bread

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*Must have a sourdough starter for this recipe

Starter:  is stored loosely covered on bottom shelf of fridge. Once every 7-10 days take out and feed to use in recipes.
(If needed, place 1/2 tsp yeast in a small amount of water & add to the starter to boost)

To begin: To 1 cup of starter add:
3 TBS potato flakes
1 c. water
3/4 c. sugar.
Stir and let it sit at room temp overnight.

Take out 1 cup starter, place 1 cup back in fridge. 
In a large bowl or kitchenaide, add to starter:
1/2 c. oil
1 1/2 c. warm water
1/2 c. sugar
1 TBSP salt
2 c. whole wheat flour
Stir well-
Add in 4 c. unbleached all purpose flour

Dough will be sticky; let it rise overnight covered at room temp.
With spatua & a little four, drop onto floured surface, split in two and lightly knead into two loves.
Place in greased pans
Bake at 350 for about 30 minutes.

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