Sourdough Bread:

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

Combine ingredients and make a stiff batter. Grease another bowl and put dough in bowl; turn over so that oily side will be up. Cover and let stand overnight. Do not refrigerate.

The next morning, punch dough down; divided into thirds. Knead each part on floured surface 8 to 10 times. Grease 3 loaf pans and turn each loaf over in pan so that it will have oil on both sides. let rise in pans 4 or 5 hours while covered with wax paper.

Bake at 350°F for 30 to 35 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Bread may be frozen.

Starter Feed:

3 tbsp. instant potato flakes
1 c. warm water

Mix well and add to starter. Let stand out of refrigerator for 5 to 12 hours. Take out 1 cup to make bread and return starter to refrigerator. If not making bread at this time, throw out the 1 c. starter and return the remaining starter to refrigerator. (In 3 to 5 days you must feed and do this second step again. If you do not throw away or use the cup of starter, you will deplete the starter.)

Starter:

Combine and refrigerate covered, for 3 to 5 days. Take out and feed with starter. Do this step one time.