Sourdough Bread - cooking recipe

Ingredients

4 Tbsp. sugar
1 c. lukewarm water
1 pkg. active dry yeast
4 Tbsp. instant potato flakes

Preparation

Mix and keep in jar.
Stir every morning and night.
Keep out 5 days.
After 5 days, start keeping starter in refrigerator and start the following feeding process:
Take starter out of refrigerator every 3 days and feed 3/4 cup of sugar, 3 tablespoons instant potato flakes (not powdered kind) and 1 cup warm water. Stir and leave out all day, 8 to 12 hours, until bubbly.
Take out 1 cup of starter to make bread and return remainder to refrigerator until next feeding.
If not making bread that day, give away that cup or throw out, but it must be removed.
You must continue your \"feeding process\" as long as you desire to keep a starter on hand for future bread making.