1ST DAY A.M. - Feed Starter:

3/4 c. sugar
3 tbsp. instant potato flakes
1 c. flour
1 c. very warm water

Mix and let stand out of refrigerator all day in a covered container.

1ST DAY P.M.:

Take out one cup of starter and refrigerate the rest. Make dough by adding to the 1 cup starter:

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

Mix well. Put into well greased bowl and turn to coat. Cover lightly with foil and let set on counter overnight.

2ND DAY A.M.:

Divide dough into 3 parts and knead each part on a floured surface for a minute or two. Put into greased loaf pan and brush with butter. Cover lightly and let sit on counter all day.

2ND DAY P.M.:

Bake at 350 degrees for 25 to 30 minutes. Remove from oven and brush with butter. Remove from pan and cool on rack. Wrap and store. Repeat every 5 days. Feed three times before giving starter approximately 3 cups.

SOUR DOUGH PANCAKES:

Make up a recipe of your favorite pancake mix. Add 1 cup of sour dough starter to it. Let this set out in a covered container overnight. Cook the next morning as usual. Serve butter and syrup.

SOUR DOUGH BISCUITS:

1/2 c. starter
1 c. flour
1 c. milk
1 c. flour
1/2 c. more flour with 1/2 tsp. baking soda in it
3/4 tsp. salt
1 tsp. baking powder
2 tsp. sugar

Mix together 1/2 c. starter, 1 cup flour and 1 cup milk and let set out in a covered bowl overnight. Next morning add 1 cup flour, 1/2 cup more flour with 1/2 teaspoon baking soda in it, 3/4 teaspoon salt, 1 teaspoon baking powder and 2 teaspoons sugar.