Sourdough Starter - cooking recipe

Ingredients

1 1/2 c. sugar
6 Tbsp. instant potatoes
2 c. very warm water (not hot)
2 pkg. yeast

Preparation

Starter should be kept in glass jar with metal lid, large enough to hold 3 cups.
Punch 6 or 8 holes in lid so starter can breath.
Leave out on counter for 8 to 12 hours.
Use one cup to make bread; refrigerate balance and in 3 to 5 days, feed starter. The day you put it in the refrigerator is day one.
You must remove 1 cup of starter when you feed.
This can be used to make bread or give to a friend.