Sourdough Bread Starter - cooking recipe

Ingredients

1 envelope yeast
1 c. warm water
3/4 c. sugar
4 Tbsp. instant potato flakes

Preparation

Mix ingredients in glass jar or container.
Cover loosely; let stand 24 hours at room temperature.
Refrigerate 3 to 5 days.
The fourth day, feed it with 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water.
Stir; keep at room temperature 24 hours.
Use 1 cup starter to make bread.
Refrigerate remaining batter until next feeding.