One rise – sourdough bread
Dry Ingredients:
2 C flour (1)
1-1/2 tsp. salt
1-1/2 T sugar
2/3 C instant potato flakes (
2)
2/3 C whole wheat flour
½ C rolled oats

Wet Ingredients:
1 C sourdough starter
1 C water
1 T oil

(
1) either all-purpose or bread flour works fine
(2) any style instant potato works, the starch feeds the yeast in the starter.

Put all ingredients in a mixing bowl and work the dough until it no longer sticks to the sides. I use a mixer with dough hooks and let it run for about five minutes. You may have to add a little water to soften the dough to the right consistency.
When done, form it into a loaf and let it rise in a bread pan. It will take about 6 hours to proof. You can bake it now for a great quality bread but if you want the tangy sourdough taste, let it proof another 4 to 6 hours longer.
Bake at 350
F for 45 minutes.

Sourdough Starter
Wild yeast is contained in the flour but there are many varieties of yeast that feed on different things. To “farm” a yeast that will make bread, you only need to culture wild yeast with a wheat flour “diet.” The yeast that likes wheat will grow stronger as the other yeasts weaken. It's all about the concentration of yeast not quantity.

I begin with 1/2 cup of whatever flour I plan to make bread with.
Add 1/2 cup water
1/2 tsp sugar. (I only add sugar this one time to help get things going)

Cover with a cloth (we use a rubber-band to hold it tight so bugs can't get in) and leave it on your kitchen counter.

Every 12 hours, mix 1 part batter, 1 part flour, and 1 part water . This freshens and feeds the starter. If you don't discard the extra batter it will take over your house. It's great in pancakes or biscuits and our chickens love it. We find 1/4 cup starter/flour/water works well and doesn't take too much flour.

As the yeast grows, it will form bubbles and an alcohol rich liquid will come to the surface. If left alone the alcohol will kill the yeast but freshening keeps it growing.

In ten days (it seems like forever) your sourdough starter will be strong enough to rise wheat bread. As you near bread baking you can keep all the starter and double it as needed to grow enough starter for how many loaves you need.