Recipe: sourdough bread/potato flake starter

Starter:
3 Tablespoons of potato flakes,
1 cup very warm water,
3/4 cup sugar.

Let stand out in room temperature with the lid loose for 6-12 hours. Every 3 to 5 days add the above mixture to feed it.

To make bread:
6 cups Bread flour,
1 1/2 cups very warm water,
1 tablespoon salt,
1/2 cup sugar,
1/3 cup Corn Oil (this is the best oil to use for the sweet taste of this bread),
1 cup Starter (well stirred) - keep starter in a closed jar in frig until needed - I always feed my starter after making bread and place on counter with the lid open an a clean tea towel over it. Mix all the ingredients together - you can knead this bread or for time sake don't knead it - leg is rise 8-10 hours at room temperature covered with a towel. Brush 3 pans with butter flavored Crisco shortening. Divide dough, place in pans, let rise 8-12 hours covered with towel, Bake in Preheated 350 degree oven for about 45 minutes. Brush with butter (not margarine); let rest in pans about 10 minutes, wrap the bottom of each bread loaf with aluminum foil to prevent sogginess. Store in gallon size "Baggie" - freezes well. Variations: you can make delicious dinner rolls out of this dough, cinnamon rolls can be made by cutting back on the sugar and adding 1/2 package of Vanilla pudding to the dough mixture, use same method for the bread except roll out into a rectangle, spread with butter, sprinkle with cinnamon/sugar and nuts, roll up, cut into rolls, place in round pan as biscuits, let rise and bake and frost with 10X sugar mixture. Delicious. Variations include adding different herbs to bread dough. Honey butter can be made by mixing 1 part honey to a stick of softened butter; brush baked bread out of the oven with the honey butter mixture. If you have any questions, e-mail me. Have fun baking bread!!!