BREAD:

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

Place starter in refrigerator, cover with a single layer of waxed paper, secure with a rubber band.

Feed starter every 3 to 5 days. Leave on cabinet 8 to 12 hours.

Take out 1 cup starter to make bread and return rest to refrigerator. Feed again in 3 to 5 days.

SOUR DOUGH BREAD:

Mix: 1/2 c. corn oil (I used peanut) 1/8 c. sugar 1 tbsp. salt 1 1/2 c. warm water 6 c. bread flour

Mix everything together with wooden spoon. Do not knead more than necessary to mix. Lift dough and grease on all sides with oil. Place in a large glass bowl. Cover with foil or Saran Wrap and let rise overnight. Do not refrigerate. Next a.m. divide into 3 loaves and place in greased pans. Cover lightly with Saran and let rise 5 to 6 hours or longer. Bake 30 minutes at 350 degrees. Just before it's done, baste with butter.