Sourdough Bread - cooking recipe

Ingredients

1 envelope dry yeast
1 c. warm water
3/4 c. sugar
3 Tbsp. instant mashed potatoes
3/4 c. sugar
3 Tbsp. instant potatoes
1 c. warm water

Preparation

Mix well and add to starter.
Let stand out of refrigerator all day (5 to 12 hours).
Mixture will be very bubbly.
Take out 1 cup to make bread and return to refrigerator.
Keep in refrigerator 3 to 5 days and feed again.
If not making bread after feeding starter, throw away 1 cup or give to a friend.
(This is to avoid deflating your starter.)
(Note every third feeding, take out 2 cups and make 2 batches of bread or give away 1 cup to keep the starter from building up and deflating.)