Feed the Bread

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Put initial starter in refrigerator for 3 to 5 days. Take out and feed with the above ingredients, stirring well. After feeding, let stand out of refrigerator at least 8 to 12 hours. This does not rise, only bubbles.

Take out one cup to use in making bread and return remainder starter to refrigerator for 3 to 5 days and feed again.

If not making bread after feeding, give one cup to friend to keep the starter going.

Starter must be fed every 3 to 5 days.

It is advisable to have at least 2 cups of starter at all times.

Store in a plastic container with holes slit into the top cover.

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In a large bowl make a stiff batter of the above ingredients.

Then grease a larger bowl with corn oil. Put dough in and turn it over to put oiled side up. Cover lightly with plastic wrap and let stand for 8 to 12 hours (do not put in refrigerator or where there is a draft; rest dough in a warm place).

After it has sat for this period of time, punch dough down and knead a little. Divide it into 3 equal parts.

Knead each part on a floured board a few times. Set each into a bread pan and cover lightly with plastic wrap for 4 to 5 hours or more (all day will be fine). Dough rises very slowly.

Bake at 350 for approximately 25 to 30 minutes. Remove and brush top with butter.

Note: The only time you can take a cup of dough out to make bread is right after it has been fed and has sat out for the 8 to 12 hours