Vela Archer'S Sour Dough Bread - cooking recipe

Ingredients

2 envelopes active dry yeast dissolved in 1/2 c. warm water (105 to 115 degrees)
1 c. warm water
3/4 c. sugar
3 Tbsp. instant potato flakes

Preparation

Combine 1 cup warm water, sugar, potato flakes.
Stir in yeast that has been dissolved in 1/2 cup warm water.
Let stand for 8-10 hours.
Then refrigerate for 3-5 days.