Put initial starter in refrigerator 3 to 5 days. Take out and feed with the following (mixing well and add to your starter) :

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

Leave out of refrigerator all day (8 to 12 hours) until very bubbly. Take out one cup to make bread and return the remaining to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread, keep 1 cup and throw away the excess. It may be fed 2 to 3 times before making bread.

In large bowl make a stiff batter of:

1/3 c. sugar (or less)
1 tbsp. salt
1 1/2 c. warm water
1/2 c. corn oil
1 c. starter
6 c. bread flour

Grease another large bowl with corn oil. Put dough in and then turn over so the oil side is up. Cover lightly with foil and let stand overnight. Next morning punch down dough.

Knead a little. Divide into 3 parts and knead each part on a floured surface a few times (8 to 10). Put into greased loaf pans and brush with oil. Let rise 4 to 8 hours. Cover with wax paper while rising. Bake at 350 degrees for 30 to 35 minutes. Remove and brush with butter. Store in refrigerator. May be frozen for use later.