Someone told me that when baking the root is a portion of the previous dough made that was kept to make the new dough and I have a receipe that calls for it please help?

SOURDOUGH BREAD

THE SOURDOUGH STARTER:

1 pkg. dry yeast
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water

Take the sourdough starter out of the refrigerator and feed with the following:

3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water

Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.

To make bread, make a stiff dough of the following:

1/3 c. sugar
1 tbsp. salt
1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour

Put dough in large oiled bowl. Pat top of dough with oil. Cover lightly with foil and let stand for 12 to 14 hours. Do not refrigerate. Punch dough down and knead a little and divide in 3 parts. Knead each part on a floured board 8 to 10 times. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours. Bake at 325 degrees for 30 to 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.

First answer by Gouch53. Last edit by Gouch53. Contributor trust: 815 [recommend contributor]. Question popularity: 1 [recommend question]