Amish Salt Rising Bread

(Submitter's name withheld by Request)

Starter:  In a quart glass jar place:
2 medium potatoes, peeled and sliced
2 tablespoons corn meal (with no additives)
1 tablespoon white granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda
Add 2 cups boiling water and stir.  Put cap on loosely.  Ferment in a warm place about 36 hours.

To Make Bread:

1) Scald 2 cups milk, add 1/4 cup butter, 1 tablespoon white granulated sugar and 1 teaspoon salt.  Cool to lukewarm.

2) In a large bowl, dissolve 1 packet (1/4-oz) dry yeast in 1/4 cup lukewarm water.

3)  Add the liquid and corn meal from starter (it has a bad smell but is O.K.).  If foam is on top, take that off.  Discard potatoes.  Blend all together from Steps 1), 2), and 3).  Use a large spoon to gradually add in 9 cups of sifted bread flour.  Turn dough out onto a floured surface (1 cup flour) and knead in another 1 cup of flour until smooth and elastic.  Put in a large greased bowl.  Cover with a dish towel and let rise until double (about 1 hour).  Divide dough into 3 loaves and place in 3 greased regular-size bread pans.  Cover with a dish towel and allow to raise in pans until slightly below brim.  Bake in 375 degree oven about 25 to 30 minutes.  (Bread is done when it is brown on top and sounds hollow when tapped on top of loaf).  Let rest 10 minutes and remove bread from pans onto a wire rack to cool.  Spread butter on top of bread for a soft crust.