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

Mix well and allow to set out on counter five days then refrigerate seven days.

SOUR DOUGH BREAD
1 c. starter
1/3 c. sugar
1 tsp. salt
1/2 c. oil
1 1/2 c. warm water
6 c. Pillsbury flour

In a large bowl mix all ingredients. Grease large container, put bread in, turn to grease top, cover with foil. Let stand overnight. Do not refrigerate. Next morning punch down and divide into 3 parts, knead each part on a floured surface 8 to 10 times. Put in greased loaf pans, brush with oil. Cover with waxed paper and let rise 4 to 5 hours. Bake at 325 degrees for 30 to 40 minutes. Brush top with melted butter. Can be frozen. If putting bread in pans on work day to rise it can set all day.

Feed starter in the morning like 8 or 9 a.m.

Then at 8 or 9 p.m. make up dough to set overnight.

Make bread next morning and put in loaf pans to rise until supper time then bake.

SOUR DOUGH BREAD STARTER:

Put initial starter in refrigerator 3 to 5 days, you can feed on the third, fourth or fifth day as follows:

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

Mix well, add to starter, let stand out of refrigerator 8 to 12 hours (all day). When bubbly, take out 1 cup for bread. Return starter to refrigerator. Wait 3 to 5 days to feed again. If you don't make bread after feeding three times discard one cup or give to a friend. This is to avoid deflating starter. Starter may be frozen, for future use.