Dissolve 2 packages dry yeast in 1/2 cup warm water. Mix 1 cup warm water, 1/2 cup sugar and 3 tablespoons instant potato flakes. Add to yeast mixture. Put this in a glass jar with a lid and let it sit out all day with lid loose. Then refrigerate for 3 to 5 days. Remove from refrigerator and feed it:

1 c. warm water
2/3 c. sugar
3 tbsp. instant potato flakes

Let mixture set out at room temperature all day. Starter is now ready to use!

TO MAKE BREAD:

1 cup starter (there will be enough left over from above to use as starter for next time, or just discard the rest and make new whenever you want).

1/2 c. sugar
1 tsp. salt
1/2 c. water
1 stick butter
2 c. whole wheat flour
4 c. bread flour

Mix water and butter in microwave for 2 1/2 minutes, high setting. Mix all above ingredients. Knead until elastic and put into greased bowl. Allow to rise at least 6 hours. Separate dough in 2 or 3 loaves and rise again until doubled in bulk, maybe another 6 hours. Bake at 350 degrees for 30 minutes or until done.