SOURDOUGH MIX:

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

Stir well and add to starter. Cover loosely with waxed paper and let rise all day at room temperature. Late in afternoon, pour off 1 cup to use for bread or throw away. Return to refrigerator.

SOURDOUGH BREAD:

1/4 c. sugar
1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
1 tbsp. salt
6 c. bread flour

Mix well and turn into large greased bowl, turning dough to grease all sides. Cover tightly with foil and let rise overnight at room temperature.

Next morning, punch down and knead a little in bowl. Flour counter top and knead dough a little more. Divide into 3 equal parts. Knead each 8-10 times and place in pans. Cover with oil and let rise 5 hours. Bake at 350 degrees for 30-40 minutes.