Sourdough White Wheat Bread presented by Country Chalet Bed and
Breakfast

Instructions for using Sharon's starter: Mix contents of
Sharon'Sourdough Starter Mix with 1/2 cup of sugar and 1 cup hot
water. Place mixture in a container with a loose-fitting lid and set
in the refrigerator until ready to use. (OR use your own starter; I
won't guarantee the results).

Morning #1: Feed starter with the following: 1/2 cup of sugar, 3 Tbsp.
potato flakes, and 1 cup of hot water. Cover and set on counter all
day.

Evening: Mix the following in a large bowl: 1 and 1/2 tsp. salt, 1/2
cup sugar, 1/2 cup vegetable oil, 1 cup starter (mixed well), and 1
1/2 cups hot water. Thoroughly stir in 3 cups of bread flour. Add 2
more cups of bread flour and 1 cup of whole wheat flour. Mix well.
Turn dough into large well-oiled bowl. Turn dough to cover with oil.
Cover with lid or plastic wrap and let rise in warm place overnight.

Morning #2: Punch dough down and knead lightly in bowl for about 1
minute. Cut dough into 3 equal portions. Place each portion into a
well-oiled medium bread pan. Cover with towel and let rise in warm
place until dough rises above rim of pan. (This could take from 3 to 6
hours or more.) Bake in 350 degree oven on bottom rack for 25 minutes.
Remove from oven; allow to cool in pan 5 minutes; remove, slice with
electric knife.