Sourdough Starter - cooking recipe

Ingredients

3 pkg. dry yeast
1/2 c. warm water
1 c. warm water
3/4 c. sugar
3 Tbsp. instant potato flakes

Preparation

Dissolve yeast in 1/2 cup warm water, then feed with 1 cup warm water, sugar and potato flakes.
Let mixture stand all day, loosely covered, then refrigerate 2 to 5 days.
Take it out, feed it again with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes.
Again, let it set out all day or overnight, 8 to 12 hours, loosely covered.
Now you are ready to pour off 1 cup Starter to make bread.
Store the rest in the refrigerator, feeding every 3 to 5 days.