ORIGINAL STARTER:

3/4 c. sugar
1 c. warm water
3 tsp. instant potatoes (Idaho flaked potatoes)

Keep starter in refrigerator 3 to 5 days. Take out Starter and feed with:

3/4 c. sugar
1 c. warm water
3 tsp. instant potatoes (Idaho flaked potatoes)

Mix well and let stand out of refrigerator all day 8 to 12 hours. This will be very bubbly. Take out 1 cup to make bread and return remaining to refrigerator. Keep in refrigerator 3 to 5 days and feed again. (If not making bread after feeding starter, give away, or throw away one cup. But it may be fed 2 to 3 times before using any for bread.)

To make bread, in large mixing bowl, make a stiff batter of:

1/3 c. sugar (may be omitted)
1/2 c. corn oil
1 c. starter
1 1/4 c. warm water
6 c. Pillsbury bread flour (do not sift)
1 tbsp. salt

Grease another large bowl, put dough in and turn over; (put oily side on top). Cover lightly with foil and let stand overnight (do not refrigerate). Next morning punch dough down. Knead a little, (8 to 10 times). Put into 3 greased loaf pans and brush with oil. Let stand 4 to 5 hours (all day is best). Dough rises very slowly. Cover with waxed paper while rising. Bake at 350 degrees for 30 to 45 minutes. Remove from pans and brush with butter. Cool on rack. Wrap well to store (refrigerate or freeze).

(Suggest you store starter in plastic container rather than glass; much larger than one cup.)