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

Dissolve in 1/2 cup warm water, the dry yeast. Combine ingredients and let stand out all day. Refrigerate that night. After 3 days take out and feed again with the following recipe:

MORNING:

3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water

Sour dough starter must be regulated every 3 to 5 days as follows: mix well and let stand out of the refrigerator all day. Remove 1 cup to use in making bread and return the rest to the refrigerator as starter. Keep covered. Repeat every 3 to 5 days. If you are not making bread after every feeding, throw away or give away one cup.

EVENING:

Place 1 cup starter into a large bowl. And add the following using the recipe: 1/2 c. corn oil 1 tbsp. salt 1 1/2 c. warm water 6 c. bread flour

Make into stiff batter, roll in corn oil. Place into large greased pan or bowl to rise. Cover lightly with saran wrap. Leave on counter overnight to rise.

NEXT MORNING:

Punch dough with fist to divide into 3 lumps. Knead each lump on floured surface and put into 3 greased loaf pans (glass works best). Brush with corn oil. Let stand between 6 to 7 hours on counter before baking to rise.

NEXT EVENING:

Bake on bottom rack at 350 degrees for 30 to 35 minutes. Cool on rack.