STEP 1 (Starter) :
1/2 c. instant flaked potatoes
2 c. warm water
1/2 c. sugar
2 tsp. salt
1 pkg. yeast (dissolved in 1/2 c. of the water)

Mix all of the above. Keep at room temperature for 24 hours. Store in a glass jar with lid but do not seal.

STEP 2 (Feed) :

Starter should be at room temperature before feeding. 3 tbsp. instant potatoes 1 c. warm water

Mix well with starter and let stand for 8-12 hours. Do not refrigerate.

STEP 3 (Bread Dough) :
1/2 c. sugar
1/2 c. corn oil
1 tsp. salt
1 1/2 c. warm water
1 c. sourdough mix
6 c. bread flour

Mix together with wooden spoon. Place in a large oiled pan, turning dough so all sides are oiled. Let rise overnight. (Refrigerate your starter after you make step 3. Starter will last 4-5 days in refrigerator. To make more bread with starter, pour out one cup and begin at step 2 with remainder of starter).

STEP 4:

After bread dough has risen, turn out on floured surface. Knead 7 or 8 times. Divide dough into 3 equal parts. Put dough in 3 oiled loaf pans and let dough sit in oven all day or night. After dough has risen, bake at 325 degrees for 30 minutes or until golden brown.