Refrigerate starter for 3-5 days. (If a friend doesn't pass on the starter to you, you can begin your own by adding a package of dry yeast to the "feed" ingredients.)

FEED WITH:

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

Mix well and add to starter - let stand out of refrigerator all day (8 to 12 hours) with lid on. this will be bubbly. Shake occasionally during the day. Use 1 cup to make bread - return rest to refrigerator.

After 3 to 5 days (no longer than 7 days), feed again. If not making bread after feeding, throw 1 cup away.

In a large bowl, make a stiff batter of: 1 tbsp. salt 1/2 c. corn oil 1 c. starter 1 1/2 c. warm water 6 c. Pillsbury bread flour

Grease another large bowl. Put dough into bowl and turn over oily side on top. Cover lightly with foil and let stand overnight. Do Not Refrigerate!

Next morning, punch down dough. Knead. Divide into 2 parts and knead again.

Put into greased loaf pans or make into rolls or muffins by pinching off balls about the size of large eggs. Brush with oil and let rise 5-8 hours; all day in a cool house. It rises slowly.

Bake at 350 degrees for 35-45 minutes for loaves (20 minutes if Teflon); 20-25 minutes for rolls or muffins. Remove and brush top with butter. Wrap well. Can freeze or keep for several days in refrigerator.