Feed Mixture:

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

Mix sugar and potato flakes. When thoroughly mixed, add one cup of warm water. Take starter out of refrigerator and feed with this mixture. Let the starter remain out of refrigerator for 8-10 hours (all day or all night), covered with a paper towel. After starter has stayed out the required time, stir it well and then take out 1 cup of the starter. Place the remainder of the starter back into the refrigerator in a covered container that has holes or a slit in the top of it so it can get a little air. It remains in the refrigerator for 3-5 days. Then it must be fed again, as indicated in the step above, and the whole process is repeated.

Starter:

Combine 1 cup warm water, sugar, potato flakes. Stir in yeast that has been dissolved in 1/2 cup warm water. Let stand for 8-10 hours. Then refrigerate for 3-5 days.

Baking Instructions:

1/3 c. sugar
1 tbsp. salt
6 c. Pillsbury BREAD flour (do not sift)
1/2 c. Mazola oil
1 cup starter (the one you have set aside)
1 1/2 c. warm water

Mix together sugar, salt and flour. Add Mazola oil, the cup of starter, and warm water. Knead the dough thoroughly and place into a very large bowl which has been thoroughly greased with corn oil. Turn the dough over so the top will be covered with grease. Cover lightly with waxed paper and let stand overnight out of the refrigerator. (Do not refrigerate). The next morning punch down the dough and knead a few times. Then divide into three parts. Knead each part on a floured board 8-10 times. Place into three greased loaf pans and brush with oil. Let rise 4-5 hours. (All day is okay.) Cover with waxed paper while it is rising and do not refrigerate.

Bake at 350°F for 30-45 minutes until bread is golden brown. Remove from oven. Brush with butter and cool on rack. You can wrap cooked loaves and store in refrigerator or freeze. NOTE: You must maintain at least 1 cup of the starter at all times.