Traditional Amish Potato Sourdough Bread Starter

1 package dry yeast
1/2 cup granulated sugar
2 cups warm water
2 tablespoons salt
1/2 cup instant potato flakes

Dissolve yeast in 1/2 cup warm water. Add remaining ingredients and shake or stir well. Place in Mason jar or clean old coffee jar covered with a foil lid. Keep out on counter at room temperature for 24 hours, then place in the refrigerator for 3 to 5 days.

Feed the Starter every 3 to 5 days without fail!

Feed :
3/4 cup granulated sugar
1 cup warm water
1 teaspoon instant potato flakes

After feeding, let stand out on counter 8-10 hours to ferment. Take out 1 cup Starter before feeding each next time, leaving two cups of starter in the jar at all times.

Bread:
1 cup starter
1 1/2 cups lukewarm water
1 teaspoon salt
1/4 cup granulated sugar
6 cups flour
1/2 cup vegetable oil

Mix Bread ingredients together adding 1 cup of flour at a time until mixed. Knead until it has an elastic consistency.

Place 2 tablespoons oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.

Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (or overnight) then bake 350 degrees F for 25-35 minutes.

Makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly.