STARTER:

Put initial starter in refrigerator 3-5 days. Then take it out and feed it with the following: 3 tbsp. instant dry potatoes 1 c. plain all-purpose flour 1 c. warm water

Mix well and add above mixture to starter. Let stand out of refrigerator all day (8-12 hours). This will not rise, only bubble. Take out 1 cup of starter to use in making bread, then return remaining starter to refrigerator. Keep refrigerated for 5-8 days, then feed again. If you do not make bread at end of standing time, throw 1 cup of starter out; but starter must be fed every 5-8 days.

BREAD:

In a large bowl, make a stiff batter of: 1/2 c. corn oil (Crisco) 1 tbsp. salt 1 c. starter 1 1/2 c. warm water 6 c. plain flour

Grease another large bowl; put the lump of dough in and turn over. Cover lightly with aluminum foil and let rise overnight (8-12 hours). Do not put in refrigerator.

Next morning, punch dough down and divide into 3 parts. Knead each part on a floured board a few times (8-10 turns) and put into greased loaf pans. Brush tops of dough with oil; cover pan lightly with waxed paper or plastic wrap and let rise 4-5 hours (all day is fine - it rises very slowly).

Bake on bottom rack of 350 degree oven for 30-35 minutes. Remove from oven and brush tops with melted butter. Cool on rack. Wrap well to store. Bread can be frozen, reheated, or toasted.

Note: Starter should be fed 2 to 3 times before sharing with someone. To make whole wheat bread, use 3 cups plain flour and 3 cups whole wheat flour. Substitute 1/2 cup honey for sugar. For rye bread, use 4 cups plain flour, 2 cups rye flour, and 1 or more tablespoons caraway seeds.