Four-way Sweet Bread Dough

*Use Grated Raw Potato Starter

Empty starter from glass jar into large mixing bowl (do not use metal or
plastic). Add 1-1/2 cups cold water and 1-1/2 cups white flour. Beat
thoroughly. Cover tightly (clinging transparent wrap is good) and set in
warm place (about 80) overnight. Wash and scald starter jar and lid. Allow
to air out overnight. In the morning stir the starter thoroughly. Pour off
2 cups and set aside. Pour remaining 2 cups into glass jar, cover and
return to refrigerator. Mix the 1/2 cup warm water, 1 tsp. sugar, 1/2 tsp.
ginger and 1 pkg. yeast. Set in warm place until foaming nicely. Pour the 2
cups reserved starter into mixing bowl. Add 1 cup dried skim milk. Beat
the egg yolks (the more yolks the more tender and flaky the texture) in a
measuring cup and add enough warm water to make 2 cups. Add to the starter
mixture with 1/2 cups sugar and 3 cups white flour. Beat well. Add the dry
yeast mixture as soon as it is ready and beat thoroughly. Add 1/2 cups soft
lard, 1-1/2 tsp. salt and 3 cups white flour. Stir until the dough clears
the bowl. Spread the remaining 2 cups white flour on the pastry board. Turn
out dough and knead thoroughly using a little more flour if necessary to
make a smooth nonsticky but not to stiff dough. Return to the bowl. Grease
top of dough, cover and set in warm place to rise. When light turn out
dough and knead well. Divide into four even portions to make up in the
following ways: Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls
and Raisin Log. (If fillings have been prepared ahead of time and the
other ingredients needed set out while the dough is rising it will take
only about 20 minutes to get all of these made up and into the pans. If
they are made in order listed they will be ready for oven at spaced
intervals.)