1 pkg. active dry yeast
1 1/2 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes

Dissolve yeast in 1/2 cup of the warm water. Add remaining 1 cup water, sugar and instant potatoes. Leave mixture out of the refrigerator for 8 to 12 hours. Then, refrigerate for 3 days. Remove from refrigerator and feed with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes. Leave at room temperature for 8 to 12 hours. Pour off 1 cup of the starter to make bread. Return remaining starter to refrigerator. To keep starter going, feed every 5 to 7 days.

SOURDOUGH BREAD:

1/3 c. sugar (optional)
1/2 c. corn or vegetable oil
1 tbsp. salt
1 c. starter
1 1/2 c. warm water
6 c. bread flour

In large bowl, make stiff batter of all ingredients. Grease another large bowl and put batter in it. Turn dough over so oily side is up. Cover lightly with foil and let stand overnight. Do not refrigerate. Let rise 10 to 12 hours.

Punch down and knead a little. Divide into 3 parts and knead each part on a floured board 8 to 10 times. Put into greased loaf pans and brush with oil. Let rise 5 to 6 hours - all day is OK since dough rises slowly. Cover with waxed paper to rise.

Bake at 350 degrees for 30 minutes. Remove from pans and brush with butter. Cool completely and wrap well to store. Bread can be refrigerated or frozen.

If desired, 2 cups whole wheat flour may be substituted for 2 cups bread flour.

This dough can also be used to make pan rolls. I make cinnamon bread and cinnamon raisin bread by rolling out each piece, sprinkling with cinnamon-sugar and raisins, if desired and rolling up to rise.