The recipe I use with the Potato Flake starter fed with 3/4 cup sugar, 3 heaping T. potato flakes, and 1 cup warm water uses the same as this except 2 tsp. salt, 1/4 cup sugar, & 1/3 cup oil. I use canola oil. For 100% whole wheat bread, use 1 1/2 cups starter and 1 cup warm water for the 6 cups whole wheat flour. Omit the sugar in the bread recipe for less sweet dough. Add vinegar to make it more sour. Sometimes I use 1 small pkg. Jell-o Island Pineapple dry mix instead of the sugar to make a "Hawaiian" Bread dough for loaves, buns, or cinnamon rolls. Vary flavor using different oils. Olive oil and Italian seasoning makes Italian bread flavor. You can use the dough after first rising to make thin crust pizza. Punch it down, roll thin, place on sprayed pan, and par-bake on preheated pizza stone. Top & bake at once or freeze then top & bake later. For thick crust, let rise to desired size; top; bake on preheated pizza stone. Since the dough sits for 12 hour periods of time during rising, I don't use perishable products in it like eggs, milk, or fresh foods. I use dried mixes, herbs & spices, dried fruits, etc. that impart their flavors. I use Pyrex glass loaf pans and bake @ 350°. My loaves (3 per batch) bake in 28 minutes. It freezes well, but lasts a long time on the counter. I don't knead the dough but 20-25 times after mixing. Each portion has 8 - 12 hours between. Feed, 8-12 hrs sit; Mix, 8-12 hrs sit; Shape, 8-12 hrs sit; Bake. Enjoy!
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The recipe I use with the Potato Flake starter fed with 3/4 cup sugar, 3 heaping T. potato...