Put initial starter in refrigerator 7 days. Keep in glass jar or crock. Then take out and feed starter with the following:

3/4 c. sugar
3 tbsp. instant dry potatoes
1 c. plain all purpose flour
1 c. warm (NOT hot) water

Mix this well and stir into starter. Let stand out of the refrigerator all day 8 to 12 hours. This will not rise - only bubble. Take out 1 cup starter to use in bread and return remaining starter to refrigerator. Keep refrigerated 7 days, then feed again. If you do not make bread on the day you feed, throw out 1 cup but it must be fed every 7 days.

In large bowl make stiff batter of: (beat well)

1/3 c. sugar
1 c. starter
1/2 c. corn oil
1 tbsp. salt
1 1/2 c. warm water
6 c. flour

Grease another large bowl. Put in dough, rub around and turn over. Let rise overnight (8 to 12 hours) after lightly covering bowl with cloth. DO NOT REFRIGERATE.

Stir down (or punch down) and divide dough into 3 parts. Knead each part 8 to 10 times on a well floured board. Put into greased loaf pan and brush top with oil. Cover lightly with waxed paper and let rise (4 to 5 hours).

Bake on bottom rack of oven at about 300 degrees for 40 minutes. Remove and brush with melted butter. Cool. Wrap well to store. May be reheated or frozen.

Starter should be fed 2 to 3 times before giving any away.

To make wheat bread: Use 3 cups plain and 3 cups whole wheat flour. For rye bread use 4 cups plain and 2 cups rye flour with 1 or more tablespoons caraway seed.

May put cornmeal in greased loaf pans to bake. Loaves can be washed with egg whites and water, whole eggs, beaten, cream or milk. Coat the loaves with seeds, if desired. Slash the loaves with a sharp razor blade.