1 pkg. yeast, dry
3 c. warm water
2 1/4 c. sugar
9 tbsp. instant potato flakes

Mix yeast in warm water; mix well. Add other ingredients and mix thoroughly. Let stand at least 24 hours. Take out 1 cup for bread and store the remainder in refrigerator. Begin routine as follows.

ROUTINE FOR MAINTAINING SOUR DOUGH STARTER: Put initial starter in refrigerator for 3 to 5 days. Take out and feed with the following: 3 tbsp. instant potatoes 1 c. warm water

Mix well and add to starter. Let stand out of refrigerator all day, 8 to 12 hours. This does not rise, it only bubbles. Take out 1 cup to use in making bread and return remaining starter to the refrigerator. Keep this in refrigerator 3 to 5 days, feed again. If not making bread after feeding, throw away 1 cup, but it should be fed every 3 to 5 days. Starter can be fed 2 or 3 times before using for bread to increase bulk if needed.