Starter should be made 3 to 5 days before beginning bread.
Refrigerate in a jar or plastic container with holes in the lid so it can breathe.
To feed, take starter out of refrigerator. Mix the feed ingredients of sugar, instant potatoes and warm water. Mix well and add to starter; stir. Let stand out of refrigerator
all day. Gets very bubbly.
Take out 1 cup for bread. Starter may be fed 1 to 3 times before using for bread. This is to avoid depleting starter. If you do not make bread every time you feed starter, take 1 cup out and give to a friend or throw away. Return rest of starter to refrigerator. Keep in refrigerator 3-5 days and feed again.
To make the Bread, in a large bowl make a stiff batter using 1 cup of the start and the sugar (less if you think too sweet), oil, salt, warm water and flour. I have use a combination of whole wheat and bread flour. Grease another large bowl; put dough in and turn over (oily side on top). Cover lightly with foil and let stand overnight. Do not refrigerate. Rises a lot.
Next morning, punch down dough. Knead a little, divide into 3 parts and knead each part on a floured board 8-10 times. Put into 3 greased bread pans and brush with oil. Cover with wax paper, dough rises slowly. Let rise 4-5 hours or all day is okay. Bake for 30-45 minutes at 350.
Remove, brush with butter. Cool on rack. Wrap well and store in the refrigerate or freeze. I use 4 small bread pans and bake it for 20 minutes.
