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FOR THE STARTER: Mix the 1 cup warm water, 1 1/2 cups white flour and 1 teaspoon each salt and sugar in a 2-cup measure.
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Add enough grated potato to make 2 cups.
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Place in a wide-mouth glass jar or small mixing bowl (do not use metal or plastic) which will hold about 1 quart.
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Cover with a single thickness of cheesecloth to allow wild yeast from the air to settle into it for 24 hours.
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Stir well, cover tightly with a clinging transparent wrap which will cause the moisture to drip back and keep top of mixture from drying.
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Stir several time a day.
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In two or three days it will become foamy and very light.
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The length of time depends on the temperature.
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80-85 F. is ideal.
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It can go a little below 80 degrees without harm, only slowing the procedure a little, but if it goes much higher than 85 it will be spoiled.
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Then stir well, pour into glass jar with screw-top lid and store in refrigerator.
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AS SOON as 1/2 inch of clear liquid has risen to the top it has ripened enough to start using.
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Do not be concerned if the mixture turns dark because of the raw potato during the fermentation period.
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It does not affect the bread made from it in any way and, as soon as the starter is mature, it will become snowy white.
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TO RENEW STARTER: Add 1 1/2 cups white flour and 1 1/2 cups water each time it is used so that there are always 2 cups to bake with, and 2 full cups to return to refrigerator.
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If for some reason it cannot be used regularly about twice a week, add 1 teaspoon sugar and stir well every three or four days.
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Sometimes I forget to feed it and it still works, just give it its food of sugar when you remember.
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BASIC STARTER BREAD: Empty ALL OF THE starter from glass jar after it has fermented into large mixing bowl (do not use metal or plastic).
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Add 1 1/2 cups cold water and 1 1/2 cups white flour.
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Beat thoroughly.
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Cover tightly (clinging transparent wrap is good) and set in warm place about 80 degrees F overnight.
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Wash and scald starter jar and lid.
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allow to air out overnight.
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This is a creamy starter like the texture of runny sour cream.
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In the morning stir the starter thoroughly.
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Pour off 2 cups and set aside FOR BAKING.
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Pour REMAINING 2 cups into glass jar, cover and return to refrigerator, this will be your starter for the next time.
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Do this each time you wish to make bread by adding to the 2 cups of starter in the refrigerator, 1 1/2 cups cold water and 1 1/2 cups white flour.
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Let ferment overnight and again remove 2 cups for baking and 2 cups to be stored in the refrigerator for the next time.
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Each time you make bread renew starter: 2 cups starter 1 1/2 cups cold water 1 1/2 cups white flour FOR MAKING THE BREAD: Mix the 1/2 cup warm water, 1 teaspoon sugar, 1/2 teaspoon ginger and 1 package dry yeast.
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The ginger gives the yeast an extra boost.
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Set in warm place until foaming nicely.
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Pour the 2 cups reserved STARTER into mixing bowl.
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Add 2 cups warm water, 1 cup dry milk, 4 tablespoons sugar and 3 cups white flour.
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Beat thoroughly.
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Add the dry yeast mixture as soon as ready and beat again.
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Add 4 tablespoons soft lard, 3 teaspoons salt and 3 1/2 cups white flour.
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Stir until the dough clears the bowl.
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Spread remaining 1 cup white flour on the pastry board.
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Turn out dough and knead thoroughly using a little more flour if necessary to make a smooth nonsticky dough.
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Return to bowl, grease top of dough, cover and set in warm place to rise until about double in bulk or until dent remains when pushed with finger, which should take about 1 hour at 80 to 85 degrees.
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Turn out dough.
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Knead thoroughly without using any more flour than necessary.
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Divide and shape as desired.
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Place in well greased pans.
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Brush tops of dough with lard or butter, or if desired, roll top of loaf in thick layer of flour before placing in pan.
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Cover with light cloth and set in warm place to rise until dent remains in dough when pushed down lightly with finger.
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Bake in oven preheated to 375 degrees about 45 minutes for medium size loaves.
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This recipe makes 4 loaves which will round up well above the top of the pan if allowed torise almost to the rim before placing in the oven.
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A 1-loaf portion of the dough will make 1 (9x9-inch) pan of dinner rolls, or 12 cinnamon or butterflake rolls in large muffin tins.
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To make dough richer I add 2 eggs and extra sugar and enough flour to make a soft dough, I don't measure flour I just know by the feel.
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I have added other types of flour in place of some of the white flour.
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This is a very good recipe for dough.
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Make up your own as you go along like I do and have fun.
