STARTER:

1 c. warm water
1/2 c. sugar
1 pkg. dry yeast
3 level tbsp. instant potatoes

Mix and let ferment on counter top for 2 days. Then feed with starter feed.

STARTER FEED:

1 c. warm water
1/2 c. sugar
3 tbsp. instant potatoes

Mix in separate bowl, add to starter. Let stand on counter top eight hours. Refrigerate 3 to 5 days, then make bread.

SOURDOUGH:

6 c. bread flour or plain flour
1 heaping tbsp. salt
1/2 c. sugar

Mix dry ingredients. Add 1 cup starter, 1 1/2 cups warm water, 1/2 cup oil. Mix dough and knead like biscuit dough. Put 2 tablespoons oil in big bowl, add dough then flip over to grease top. Cover with plastic wrap. Let rise eight hours or until triple in bulk. Divide dough, shape in loaves. Let rise in two greased loaf pans another eight hours with top oiled and covered with plastic wrap. Bake 20 minutes at 350 degrees. Makes 2 large loaves.