1/2 c. sugar
3 tbsp. Hungry Jack Potato Flakes
1 c. warm water

Mix and put in large jar. Let set on counter top 4 days and nights. Stir every day and cover with wax paper. The 4th day, put in refrigerator and leave for 3 days. Cover loosely with Reynold's Wrap. Take out and refeed with above recipe and leave out all day. Put in refrigerator for 3 more days. Then take out of refrigerator and divide. Put one cup in refrigerator. Mix one cup with starter again and leave out all day. Any extra starter refrigerate with other in refrigerator.

SOUR DOUGH BREAD:

Take "starter" out of refrigerator every three days and feed the following: 1/2 cup sugar, 3 tablespoons Hungry Jack Potato Flakes, 1 cup warm water. Stir and leave out all day (8-12 hours) until bubbly. Take out one cup to make bread and return remainder to refrigerator until the next feeding. If not making bread give away that cup or throw it out, but it must be removed.

Prepare dough in large bowl, making a stiff batter of: 1/4 cup sugar, 6 cups Pillsbury Bread Flour, 1 tablespoon salt, 1 cup starter, 1 1/2 cups warm water, 1/2 cup corn oil.

Oil another large bowl. Put the dough into this and turn once so that the oil side will be up. Cover lightly with foil or loose lid and let it stand overnight. Don't refrigerate. Next morning punch down and knead lightly. Divide into 3 parts. Knead each part 8-10 times on floured board.

Put in 3 well oiled loaf pans and brush top of dough with oil. Let rise all day covered lightly with Saran Wrap while rising. Remove from pans and if desired brush all sides with melted butter. Cool on a rack. Wrap in foil and refrigerate so it will slice easily. It can be made into rolls if desired.

For more sour dough flavor, use 1 1/2 cups starter and only 1 cup water.

For cinnamon bread: 1 cup sugar (instead 1/4 cup), 1 cup raisins, 1 tablespoon cinnamon, nuts (optional). Put glaze on top.