2 c. flour
2 c. warm water
1/4 c. sugar
1 env. yeast

Mix in plastic or glass bowl. Cover with saran or loose fitting lid. Let mixture stand in warm place overnight, then refrigerate 5 days. Stir once each day, on 5th day, feed with potato, sugar and water mixture given below in bread recipe.

BREAD:

In morning, feed starter with a mixture of 3/4 cup sugar, 3 tablespoons instant potato flakes and 1 cup warm water. Leave starter out of the refrigerator with lid just sitting on glass or plastic container (do not tighten lid) for 8-12 hours.

That night, take 6 cups bread flour, 1 tablespoon salt, 1/2 cup sugar, 1/2 cup corn oil, 1 cup starter and 1 1/2 cups warm water; mix well. Mix with hands, as dough will be really stiff. Grease a large plastic or glass bowl with about 2 tablespoons corn oil. Put batter in bowl and roll about, to grease all sides of dough. Cover with plastic wrap, leave in warm place to rise overnight.

Next morning, punch down dough. Put on floured cloth or board, knead 6-8 times. Divide into 3 equal parts and place onto floured board or cloth and knead 6-8 more times. Put into 3 greased loaf pans. Brush tops with oil, cover with plastic wrap and let rise in warm place for 8-12 hours. Remove plastic wrap and bake at 325 degrees for 30-40 minutes or until golden brown.

Feed remaining starter every 3-5 days, with potato, sugar and water mixture, leave out of refrigerator for 8-12 hours with lid just sitting on top of container, refrigerate, use, or give away starter. Enjoy delicious bread!