INITIAL STARTER:

1 pkg. dry yeast
1/2 c. lukewarm water
2 c. warm water
2 1/2 tbsp. all-purpose flour

Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let stand in a glass jar, covered with cloth for 5 days. Now you have your starter. Put the initial starter in the refrigerator for 3 to 5 days. Take it out and feed it with the following mixture.

SOUR DOUGH POTATO FEED:

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

Mix well and add to starter. Let starter stand out of refrigerator all day (8-12 hours). Remove 1 cup to make bread. Return the remaining part of starter to the refrigerator for 3-5 days and feed again. If you do not plan to make bread after feeding your starter, throw away 1 cup or give to a friend after it has come to room temperature. Then put back in refrigerator. You may want to feed the starter 2-3 times before you make your first batch of bread. This will keep you from depleting your starter. (Stores well in large Cool Whip container, slit holes in lid.)

SOUR DOUGH BREAD:

1/4 c. sugar
1/2 c. corn oil
1 1/2 c. salt
1 c. starter
1 1/2 c. warm water
6 c. bread flour

In large bowl blend all ingredients. This will make a stiff batter. Grease another bowl, add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight, but do not refrigerate. The next morning, punch down the dough. Knead a little. Divide into 3 parts and knead each part 10-12 times on a floured surface.

Put into a greased loaf pan and brush the tops with oil. Cover with waxed paper or a tea towel. Let rise until doubled, 4-5 hours or all day, since the dough rises very slowly. Uncover dough and bake at 350 degrees for 30-35 minutes or until bread tests done. Brush with butter, let cool.

Hint: If temperature is cool, use a heating pad under the bowl, and bake pans to help dough rise.