MORNING: Sour dough starter must be regulated every 3 to 5 days as follows. Remove from refrigerator and add 3/4 cup sugar, 3 tablespoons instant potatoes, 1 cup warm water. Mix well and let stand out of refrigerator all day. Remove 1 cup to use in making bread and return the rest to refrigerator as starter. Keep covered. Repeat every 3 to 5 days. If you are not making bread after feeding, throw away 1 cup or give away 1 cup.

EVENING: Put 1 cup starter into large bowl. Add 1/2 cup sugar, 1/2 cup corn oil, 1 tablespoon salt, 1 1/2 cups warm water and 6 cups bread flour. Make into stiff batter. Make into 3 lumps. Roll in corn oil. Put in a large greased bowl to rise overnight. Cover with Saran Wrap.

NEXT DAY: Punch down with fist to divide 3 lumps. Knead each part on floured surface and put into 3 greased loaf pans. Brush with corn oil and let stand between 6 to 12 hours before baking.