Feeding Ingredients: 
3/4 cup sugar
3 Tbs. instant potato flakes
1 cup warm water 
 

                             STEP 2 - FEEDING THE STARTER

Instructions for both starters:
Take the starter out of refrigerator and let sit at room temp for 8 hours, then add the Feeding Ingredients and let it sit at room temperature for 8 hours or overnight, then place it all back in the refrigerator or follow instructions below FOR BAKING. It is important to use and feed the starter consistently for bread making or the taste and texture of the bread may change.  Many starters mutate over time and bread results may become variable.
 
 

STEP 3 - BAKING WITH THE STARTER

Instructions for both starters:
Measure out one cup or the starter for your recipe and place the remainder in refrigerator, loosely covered, again feeding it every 3 to 5 days until you want to bake with it again. Some recipes say to use one cup for bread, save one cup to refrigerate and feed and throw or give the rest away.  After your starter is well established , you will only need to feed it once a week.  As with any starter, if it looks moldy or smells off , discard and try again.  Both starters will bubble (give off gas) if active but will not rise.  Stir any separated liquid back into the starter

Ingredients for 2 - 3 loaves of bread:
1 c starter (see above)
1/2 c sugar (some recipes call for less sugar)
1/2 c corn oil
1 Tbls salt (some recipes call for less salt, 1 to 2 tsp.)
1 1/2 c warm water
6 c bread flour OR 4 c bread flour & 2 c whole wheat flour

Bread Making Instructions:
Combine bread ingredients in large bowl mixing by hand to make a stiff batter or dough. (Depending on which starter you use, humidity etc., the amount of flour required may vary.  Many recipes indicate the dough should be pliable and non sticky- and advise being careful about adding too much flour or kneading too much as the bread will be heavy)

Place dough in a greased/oiled large bowl, turning dough over to coat with oil.. Cover lightly with plastic wrap and let rise overnight (at least 8 to 12 hours) on counter at room temperature or in a warm place. In the morning, punch dough down lightly with fist and divide it into two or three parts. (Some recipes indicate to let the dough rest covered 15 minutes before kneading).  Knead each piece lightly on floured surface and place in two or three greased loaf pans (quantity depends on pan size).  Brush with oil.  Cover lightly and let rise for 6 to 12 hours at room temperature or until puffy in pans (no specifics how high in the pan dough should rise- but it probably should come to tops of the pan).  (Bread will rise in less time during the summer (perhaps 4 hours or so) and need more time for rising in the winter (8 hours or so).

Bake at 325-350 F degrees for 25 to 35 minutes or until it tests done and is golden.  Remove from pans, brush with butter and let cool.