2 c. flour
2 c. warm water
1/4 c. sugar
1 env. yeast

Mix in plastic or glass bowl. Cover with Saran Wrap or loose fitting lid. Let mixture stand in warm place overnight, then refrigerate 5 days. Stir once each day. On 5th day feed with potato flakes, sugar and water mixture, given below in bread recipe.

Sourdough Bread: In the morning, feed starter with mixture of 3/4 cup sugar, 3 tablespoons instant potato flakes, 1 cup warm water. Leave starter out of refrigerator with lid just sitting on (not tightened) for 8 to 12 hours. That night, take 6 cups bread flour, 1 tablespoon salt, 1/2 cup sugar, 1/2 cup corn oil, 1 cup starter and 1 1/2 cups warm water; mix well. Mix with hands, as dough will be very stiff.

Grease a large glass or plastic bowl with about 2 tablespoons corn oil. Put batter in bowl and roll about to grease all sides of dough. Cover with plastic wrap and let rise overnight (leave in warm place).

Next morning, punch down dough. Put on floured cloth or board and knead 6 to 8 times. Divide dough into 3 equal parts and place on floured cloth or board.

Again, knead it 6 to 8 times. Put into 3 greased loaf pans. Brush tops with oil. Cover with plastic wrap and let rise in warm place 8 to 12 hours. Remove plastic wrap and bake at 325 degrees for 30 to 40 minutes or until golden brown.

Place remaining starter back in refrigerator. Feed starter every 3 to 5 days with potato, sugar, water mixture. Leave out of refrigerator for 8 to 12 hours with lid loosely covering container. Then refrigerate, use or give away starter. Enjoy delicious bread!