Sourdough Bread

Potato water is made by placing 2 large potatoes, peeled and diced into a saucepan. These are covered with water. Bring potatoes to a boil and cook until mushy. Drain off the potato water into a separate container and let cool. Or it may be made the easy way by using potato flakes and warm water. Be sure to stir until the flakes are dissolved. In a large bowl mix the sour dough starter, potato water, sugar, oil and salt. Add in and beat 2 C. of bread flour until mixture is smooth. Cover with a heavy towel and let rest for 2 1/2 hours. The dough ball should be light and bubbly. Now add more flour until the dough is soft. Knead for 10-12 minutes. Place dough in a warm greased bowl. Be sure to grease the entire dough ball. Cover with a towel and let rise for two to three hours. Punch down the dough and divide in half. Knead each piece. Form the dough into loaves. Meanwhile, grease a cooking sheet with vegetable oil. Place dough on cooking sheet. Now cover and let rise for another 1 1/2 to 2 hours. Oven should be preheated to 425 degrees. Tops may be slashed with a knife. Add butter and bake for 10 minutes. Now lower temperature to 375 degrees and bake an additional 30 minutes. Eat hot or let cool on wire rack.