Place ingredients in a 4- to 6-quart plastic or glass container and mix well using a wood or plastic spoon. Cover, but vent slightly (do not seal). Let stand 6 hours to overnight in a warm (85 degree) place. Mixture will ferment and increase in size, thin out and then return to original volume. Refrigerate, loosely covered.
In the morning, remove Starter from refrigerator, remove 1 cup of the starter and place in a large bowl. Cover loosely, set aside. To the original starter add the following:kk
To feed the starter,
1 cup all- purpose flour
2/3 cup granulated sugar
3 tablespoons instant dry OR 3 tablespoons mashed, cooked potato(see note)k
1 cup very warm tap water
Mix well with a fork, cover loosely and set stand 8 to 10 hours at room temperature.
That night place the original starter in the refrigerator and do not use again for 3 to 5 days. (If you do not plan to bake a loaf every week you may leave it up to 2 1/2 weeks, but the bread will be best if you feed the starter at least once a week. At least every other week remove 2 cups of the starter and either bake 2 batches or give the starter to a friend.)