Sour Dough Starter Bread

Pour starter into mixing bowl.
RENEW:   add 1 1/2 cups flour and 1 1/2 cups water; beat thoroughly.  Let set overnight .  Scald starter jar to clean and allow to air dry.

Next day:  Pour 2 cups of batter back into starter jar, put in
refrigerator until the next time you want to use it.

Recipe for 4 loaves:

1/2 cup warm water
 1 teaspoon sugar
1/2 teaspoon ginger 
 1 package dry yeast
Mix and set in a warm place until foaming nicely.

2 cups starter
1 cup dried skim milk powder
4 tablespoons sugar
3 cups white flour
Beat thoroughly.  Add yeast mixture, beat, & add:

4 tablespoons soft shortening
3 teaspoons salt
3 1/2 cups white flour
Stir until dough clears bowl.

Pour remaining flour onto board.  Put dough on flour and knead using just enough flour to make the dough non-sticky.  Return to bowl, grease top of dough, cover and set in warm place to rise (about 1 hour) until doubled in bulk.  Turn out dough.  Knead thoroughly, using no more flour than necessary.  Divide and shape.  Place in greased pans.  Butter tops.  Cover, let rise until double.  Bake 45 minutes at 375 degrees.  Makes 4 loaves.