Sour Cream Pie Crust Dough

INGREDIENTS:

1/4 c. plus 2 tbsp. sour cream
2 tbsp. ice water
1 tsp. sugar
3/4 tsp. salt
2 1/4 c. all purpose flour
1/4 c. cake flour
1/2 c. (1 stick) chilled unsalted butter
1/2 c. chilled solid vegetable shortening

DIRECTIONS:

Combine sour cream, water, sugar and salt in small bowl. Combine both flours in large bowl. Cut in butter and shortening with fingers or pastry blender until mixture resembles coarse meal. Add sour cream mixture and stir just until dough forms. Turn dough out onto lightly floured work surface. Divide in half. Form each half into ball; flatten into disk. Wrap each disk in plastic. Refrigerate 1 hour, (can be prepared 1 month ahead; freeze).

Sour Dough Bread

INGREDIENTS:

3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water

DIRECTIONS:

Place starter in refrigerator, cover with a single layer of waxed paper, secure with a rubber band.
Feed starter every 3 to 5 days. Leave on cabinet 8 to 12 hours.
Take out 1 cup starter to make bread and return rest to refrigerator. Feed again in 3 to 5 days.