Sour Dough Bread Starter and Bread

Dissolve yeast in one-half cup of the warm water, add remaining ingredients and stir well. Keep at room temperature for 24 hours. Put into refrigerator until ready to use. Take out and feed with the following: 1/4 cup sugar 3 Tbsp. instant potato flakes 1 cup warm water Mix well and add to starter. Let stand out of refrigerator all day (8 to 12 hours.) Mixture will be bubbly. Take out one cup to make bread and return remainder to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away one cup (or give to a friend). This is to avoid deflating your starter. Sour Dough Bread 1/4 cup sugar 1 Tbsp salt 1/2 cup corn oil 1 cup starter 1 1/2 cups warm water 6 cups Pillsbury Bread flour In large bowl mix the ingredients and make a stiff batter. Grease another large bowl, put in dough and turn over (oily side on top). Cover with foil and let stand overnight. Do not refrigerate. Next morning, punch down dough and knead a little. Divide into three equal parts and knead each part on a floured surface eight to ten times. Put into three greased loaf pans and brush with oil. Cover with waxed paper. Let rise four to five hours (or all day). Bake at 350 degrees for 30 to 45 minutes, depending on your oven. Remove and brush with butter. Cool on rack. Wrap well and store in refrigerator. Bread may be frozen.