1/3 c. sugar
1 c. starter
6 c. bread flour (don't sift)
1/2 c. corn oil
1 1/2 c. warm water

Mix all in large bowl making a stiff batter. Grease another large bowl; put dough in bowl and spray Pam on top of dough. Cover lightly with foil and let stand overnight (do not refrigerate). Put in oven for consistent temperature.

Next morning punch down dough and knead a little on floured board, wait 15 minutes. Divide into 3 parts and knead each part a few times (8-10). Put into greased loaf pans and brush with oil (or Pam). Let rise 4-5 hours or more (all day is fine; bread rises slowly). Cover lightly with wax paper while rising. Bake on bottom rack at 350 degrees for 30-35 minutes. Remove and cover with butter. Wrap well and store in refrigerator. May be frozen. It has no preservatives -- must be stored in refrigerator.