1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package
Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.