Instructions: IN THE AM, remove starter from refrigerator and add 1/2 c sugar, 3 tbsp instant potatoes, and 1 c warm water to the starter. Stir to mix. Leave out of refrigerator all day, covering loosely .IN THE PM, place one cup starter in large bowl. Return rest to refrigerator to use later. To the starter, add 1/2 c sugar, 1/2 c corn oil, 1 tsp salt, 1 1/2 c warm water, and gradually add 6 c bread flour and mix into stiff batter. Spray dough with PAM or OIL. Cover with plastic wrap or top of tupperware bowl. Leave out of refrig overnight to rise. NEXT MORNING: Punch down. Separate into 3 or 4 parts, depending on size of bread pans. Knead each piece lightly. Put dough into greased pans. Lightly cover and let rise about 6-9 hours. Bake on bottom rack for 30-35 minutes at 350F.

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