Sourdough Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
1 c. warm water
3/4 c. sugar
3 Tbsp. instant potatoes

Preparation

Dissolve yeast in water, add sugar and potatoes.
Stir until dissolved.
Let stand at room temperature all day or overnight before refrigerating.
Starter should be made 3 to 5 days before beginning bread.
Keep Starter in refrigerator for 3 to 5 days. Take out and feed with the following mixture.