Feed starter every 3 to 5 days. Refrigerate starter between feedings. On the morning of feeding, remove jar from refrigerator, it must stand out all day after being fed, so the bacteria can work.

Measure 3/4 cup sugar into a 2 cup container. Add 3 tablespoons of instant potato flakes and 1 cup warm water (approximately 100 degrees).

Stir above ingredients together before adding to the jar of starter. Pour into starter and shake well. Let jar stand out all day, shaking occasionally. That night remove 1 cup of starter and make bread or give to a friend.

SOURDOUGH BREAD:

1 c. starter
2 tbsp. sugar
1 tsp. salt
1/2 c. Crisco oil
1 1/2 c. warm water
1 c. raisins (opt.)
6 c. bread flour (Pillsbury), do not sift, but stir after 3 c.

Mix all ingredients together in a large bowl. Turn into a well oiled bowl and turn over to coat both sides of dough. Cover with plastic wrap and let rise all night in a warm place.

Next morning, punch down, divide into 3 portions, knead each portion for about 2 or 3 minutes. Make into loaves and place in well greased bread pans. Brush oil lightly over top of each loaf. Cover each loaf with plastic wrap, let stand in a warm place (at least 73 to 75 degrees or more) all day. Bread will peak out on rising in 10 hours. Bake at 350 degrees for 30 to 35 minutes on bottom rack (in case bread rises any more after placing in oven).

If you want soft crust, butter the top of each loaf while still hot. (The bread will not slice as easily after the top has been buttered.)

NOTES: Keep in mind the starter has to be fed no earlier than the 3rd day, and no later than the 5th day. (Some friends have forgotten theirs until the 6th day and it was still good.) I keep a note on my refrigerator to remind me of the day I feed the starter.

Keep your starter in a quart jar. Each time you feed the starter you add 1 1/2 cups and take away only 1 cup. After you feed your starter 2 or 3 times you will have an extra cup of starter.

Do not use plain flour! Use only BREAD FLOUR. This flour can be found at most of your larger stores. Use POTATO FLAKES instead of mashed potatoes.

The top of the refrigerator seems to be a very good, warm place for the bread to rise, in the bowl and in the pans.