2 c. plain flour
3 tbsp. sugar
1 env. active dry yeast
1 tsp. salt
2 c. warm water, 105-115 degrees

In a large bowl, mix flour, sugar, yeast and salt. Gradually stir in the water. Beat or whisk until smooth. Cover with a towel. Set in warm, 80 to 85 degree, draft free place. Stir 2 or 3 times daily for about 3 days, or until starter is bubbly and produces a yeasty aroma. Transfer to a large bowl, large jar or plastic container. Cover partially. Tilt the lid or punch holes in the top. Refrigerate. Makes about 1 1/2 to 2 cups of starter. Starter should be taken out of refrigerator and fed again after 3 to 5 days. After feeding, keep warm for 8 to 12 hours, then use 1 or 2 cups of starter to make bread or other recipe. Cover and feed again in 3 to 5 days. Feed starter 2 or 3 times before giving starts to others.

TO FEED THE STARTER:

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

Mix well and add to starter. Leave out of refrigerator, covered 8 to 12 hours. This will not rise, only bubble.

SOUR DOUGH BREAD:

In a large bowl, make a stiff batter of the following:

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

Grease bowl, put in dough and turn over. Let rise 8 to 12 hours. Cover lightly with foil, not in refrigerator. Divide dough into 3 parts and knead each part on a floured board a few times. Put into individual greased pans and brush tops with corn oil. Cover lightly and let rise 4 to 5 hours or even all day. It rises slowly. Bake on bottom rack at 350 degrees for 30 to 35 minutes. Remove from oven, brush with melted butter and cool on rack. Store in gallon size Zip Lock bags.