THE BEST TEACHER FOR A NEW WOULD BE BREAD MAKER IS AN OLD PERSON THAT HAS MADE BREAD FOR WELL OVER 55 YEARS. I HAVE ALWAYS USED REAL BOILED POTATO SQUASHED UP AS WELL AS REAL MILK OR CREAM AS WELL AS A SLOW OVERNIGHT RISE IN THE ICE BOX OVERNIGHT. THE SLOW RISE GIVES THE BREAD A BETTER FLAVOR. THE POTATO GIVES THE BREAD A BETTER TEXTURE. THE MILK OR CREAM GIVES YOU A BETTER RISE. ALWAYS TEST YOUR YEAST IN A CUP OF WARM MILK WITH A DASH OF SUGAR . YEAST EATS TOO. TO JAZZ UP THE YEAST AND PROLONG THE RETARDATION OF THAT DREADED GREEN MOLD JUST A TOUCH OF ABSCORBIC ACID ,VITAMIN C . IN THIS CASE 1/4 TSP FOR A 7 CUP BATCH. MY OMA TAUGHT MR THIS. IT WORKS FOR SWEET RYE BREAD TOO. TO MAKE YOUR OWN SOURDOUGH USE 1 CUP OF FLOUR,1 1/2t OF YEAST, 1/4 CUP OF MILK AND LET IT SIT IN A WARM CORNER OVERNIGHT. DO NOT BE AFAID TO TASTE IT TO CHECK ON IT. YOU CAN CONTROL THE SOUR TO CHOOSE YOUR TASTE. KEEP IT COVERED WHILE IT IS "MAKING" ON THE COUNTER. REMEMBER THAT THERE IS NATURAL YEAST IN THE AIR . IF UNCOVERED IT THIS WILD YEAST COULD GIVE YOU A TASTE THAT YOU DON'T LIKE. SOME PEOPLE USE THE WILD CAUGHT YEAST INSTEAD BUT SOMETIMES IT IS A LITTLE IFY .SOMETIMES IT CANNOT BE DEPENDED ON. I HAVE BEEN PLAYING IN BREAD DOUGH FOR OVER 67 YEARS. I AM 72 NOW . TRY IT ALL. SEEWHATCHAGET.
GOOD LUCK,LOVE ,N HUGS LISA SCHWARZ EAGER

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