This is the starter I use:
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast
Directions
1. Combine instant potatoes, sugar, water, and yeast
in a covered container. Let the starter sit on a counter
for 5 days, stirring daily with a wooden spoon.
2. On the morning of the fifth day, feed the starter with
3 tablespoons instant potatoes, 3 tablespoons sugar, and
1 cup warm water. In the evening, take out 1 cup of the starter
to use in a sourdough recipe. Refrigerate the remaining starter.
3. Every five days, feed the starter 3 tablespoons instant
potatoes, 3 tablespoons sugar and 1 cup water. If starter
is to be used in a recipe, let the fed starter rest at room
temperature 6 hours before use. If starter is not being used
in a recipe, keep refrigerated and discard 1 cup of starter
after each feeding.
This is my bread recipe also:
SOURDOUGH BREAD
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour
Directions
1 Mix sugar, corn oil, salt, water, and 1 cup of starter
together in a large bowl. Sift the flour and add to the mixture.
Grease or oil the dough. Place the dough in an oiled bowl,
cover, and let rise overnight.
2 The next day, knead the dough for 10 minutes. Divide in half,
and place into two greased 4 x 8 inch bread pans. Allow the dough
to double in size.
3 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes,
or until bread is golden brown and taps hollow. Turn out to cool
on wire racks.
