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Country Kitchen
March 16, 2009 Previous Recipe | Next Recipe
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PINEAPPLE UPSIDE-DOWN CAKE
OATMEAL COOKIES
SWEET POTATO CASSEROLE
COCONUT SOUR CREAM CAKE
CONGEALED CRANBERRIES
GEORGIA CORNBREAD CAKE
BREAD
BREAD STARTER
LEMON CONGEALED SALAD
BREAD STARTER

1 1/2 cups sugar
6 tablespoons instant potato flakes with no additives
2 cups warm water
Mix in glass jar; let stand for 3 days or until pungent. Then, keep refrigerated, lightly covered until feeding. Feed starter every three to seven days.

STARTER FEED
3/4 cup sugar
3 tablespoons instant potato flakes with no additives
1 cup warm water
Cover with plastic wrap and leave on the counter all day after feeding. At the end of the day, take out 1 cup of starter. Refrigerate remaining starter.





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