SOURDOUGH STARTER:

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

SOURDOUGH BREAD:

1 c. sourdough starter
1/2 c. corn oil
1 tbsp. salt
1 1/2 c. water
1/3 c. sugar
6 c. all-purpose or bread flour

Combine yeast, 2 cups water, 3/4 cup sugar and 3 tablespoons instant potato flakes in a bowl; mix well. Let stand loosely covered at room temperature for 8 hours to 1 week. Feed starter once a week or more frequently if necessary. Feed with 3/4 cup sugar, 1 cup water and 3 tablespoons instant potato flakes; mix well and let stand for 8 hours or longer before using.

Combine Sourdough Starter, water, corn oil, sugar and salt in a bowl; mix well. Stir in flour. Brush surface with additional oil. Let rise, loosely covered with wax paper for 8 hours to overnight. Shape into 3 loaves on floured surface. Place in greased loaf pans. Brush with oil. Let rise, covered with wax paper for 8 to 10 hours or until doubled in bulk. Bake for 30 to 45 minutes at 350 degrees. Remove and place on wire rack to cool.

NOTE: Brush tops of baked loaves with melted butter for soft crust. May substitute 6 cups whole wheat for 6 cups all-purpose flour. Save remaining starter to feed and use again. Store in jar in refrigerator with holes punched in the top.