Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: THURSDAY, December 23, 1993                   TAG: 9312230412
SECTION: NEIGHBORS                    PAGE: S-2   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

SOURDOUGH STARTER FROM EARL RUBLE

Starter

Use a glass jar large enough to hold at least two cups of liquid.

Mix together 3/4 cup sugar, 3 tablespoons instant potato flakes and 1 cup warm water. Allow this to sit, uncovered, at least 12 hours until it ferments. It will develop bubbles and a soured, alcoholic odor. This is necessary!

Discard or give away all but 1/2 cup of the mixture. *

\ Bread

To the 1/2 cup mixture from the starter, add 3/4 cup sugar, 3 tablespoons of instant potato flakes and a cup of warm water.

Let sit, uncovered, 12 hours.

When you are ready to make bread, mix 6 cups of bread flour, one tablespoon of sugar and 1 tablespoon of salt together in a large bowl.

Mix separately 1/2 cup corn oil, 1 1/2 cups warm water and 1 cup of the starter mixture.

Add the liquid to the dry ingredients, mix and cover with a towel. Grated cheese or raisins may be added with the liquid to make cheese or raisin bread.

Let sit 12 hours. It should rise.

Divide the dough into three equal parts. Knead on a floured surface. Place in three greased loaf pans.

Cover and let loaves sit on counter for 12 hours. Brush with butter and bake at 325 degrees F. for 30-40 minutes.

* Discard all but 1/2 cup of the starter. Refrigerate and feed (restart) recipe every 3 to 7 days, always saving 1/2 cup.