Sourdough Potato Bread Starter

-----BEGINNING STARTER-----

1 Pkg Active dry yeast
1 C Warm water
3/4 C Sugar
3 Tbsp Instant potatoes

-----FEED FOR STARTER-----

3/4 C Sugar
1 C Warm water
3 tbsp Inst. potato -- heaping

Dissolve yeast in water,add sugar & potatoes. Stir until dissolved.Let stand at room temperature all
day or overnight before refrigerating.
Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take
out and feed with feed mixture. After mixing in feed mixture, let starter stand at room temperature all
day or night (8-12 hrs). Cover with a paper towel or cloth. It will not rise, only bubble.
Take out one cup to use in making bread & return rest to refrigerator.
Keep in refrigerator 3-5 days and feed again.If not making bread, after feeding, give or throw away
1 cup.
It must be fed every 3-5 days to increase bulk.

Bread Recipe for starter (posted by Ellen):

To make the bread:

1 c. starter
1 1/2 c. warm water
1 tsp. salt
1/3 c. oil
1/4 c. sugar
5 c. flour

Mix and let set overnight. You do not knead this as it is a very soft dough. Divide into loaves and place in greased pans. Let rise after shaping for about an hour. Bake at 350 degrees for 35 to 40 minutes. You can also use this for cinnamon bread or rolls.