Remove starter mix from refrigerator, feed with:

3/4 c. sugar
3 tbsp. instant potato flakes
1 c. hot water

Leave on cabinet until bubbly (usually 6 to 8 hours). (Do not disturb during this time.) It is at this point that you mix your dough:

1/3 c. sugar
1/2 c. oil
1 tsp. salt
1 c. starter mix
1 1/2 c. warm water
6 c. bread flour

Mix ingredients in large bowl to make stiff batter. Grease another bowl with cooking oil; place dough in it, turning once to grease top of dough. Cover lightly with foil or wrapper and let stand 12 to 14 hours. Do not refrigerate. After dough has risen, punch it down. Place it on a floured surface and knead about 1 minute or count to 25. Divide in 3 parts. (I divide mine and knead each part separately.) Put in a greased loaf pan and brush with oil (I prefer the glass pans). Let dough rise slowly about 8 to 12 hours. Bake at 350 degrees for 30 minutes or until brown. This bread freezes well.

After removing 1 cup of starter mix for the dough mixture, return the remainder to the refrigerator. You can feed it and make bread again in about 3 days. It does not harm the starter mix to wait as long as 3 or 4 weeks to feed it.