|Sourdough starter||1 Cup (16 tbs)|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Warm water||1 1⁄4 Cup (20 tbs) (110 A)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Salt||1⁄2 Teaspoon (Salad Oil)|
In a large bowl, combine starter, 1 1/2 cups flour, and 1 cup water; stir until smooth.
Cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
Soften yeast in remaining 1/4 cup water.
Add to the bubbly sponge mixture.
Stir in eggs, sugar, 2 tablespoons oil, and salt.
Add 5 more cups flour.
With a dough hook, beat dough on low speed until moistened.
Then beat on high speed until dough cleans sides of bowl, about 2 minutes; if still sticky, add flour, 1 tablespoon at a time.
With a heavy spoon, stir dough until moistened.
Scrape out onto a floured board and knead until smooth, about 5 minutes; add flour, as required, to prevent sticking.
Return to a greased bowl.
Cover dough with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead with dough hook or on a floured board to expel bubbles.
Divide dough into 20 equal portions.
Pat each to a thickness of 1/2 inch.
Place about 1 inch apart on floured 12- by 15-inch baking sheets.
Cover lightly with plastic wrap.
Let stand in a warm place until puffy, about 20 minutes.
Meanwhile, in a wok or 5- to 6-quart pan, heat about 1 inch oil to 350° on a thermometer.
Add dough pieces, 2 or 3 at a time.
Cook, turning often, until golden, 3 to 4 minutes.
Lift out with a slotted spoon; drain on paper towels.
Repeat with remaining dough.