The night before making bread, combine 1 cup of flour, 1/2 cup of sugar, 1 1/2 cups lukewarm water and add all sour dough starter (2 cups). Every other time you renwew starter, add 1 tablespoon of instant potatoes.

Let the above mixture set out on cabinet overnight (12-14 hours). The next morning divide mixture and place 2 cups in covered jar and refrigerate. This starter must be used within 14 days or it will die. If you do not want to make bread that soon, just do the overnight process and give away a batch of starter. The starter must rest 24 hours before dividing each time.

Now you have 2 cups of starter in refrigerator to rest 24 hours at least! With remaining 2 cups of add 2 teaspoons of salt, 1/2 cup of sugar, 1/3 cup of oil, 1 cup lukewarm water and 6 cups of flour added one at a time. Stir in first 3 cups with wire whisk, then use wooden spoon for remainder of mixing.

Lightly flour a surface and knead dough only a few times (4-6 fold). Place dough in a greased bowl, turn to grease all surfaces. Let rise until double (4-5 hours). Turn dough out onto lightly floured surface (1-2 tablespoons of flour) and form into three loaves.

Place loaves in greased 1 pound loaf pans. Let rise again until double (4-5 hours). Bake at 350 degrees for 30 minutes on center rack of oven. Turn bread out on rack to cool. Place in bags and freeze or eat immediately.