• Start with a clean glass container or a large bowl.
• Add in the warm water, potato flakes, sugar and yeast.
• Stir everything together and scrape down the sides.
• Cover with something that is slightly breathable. You can use a tea towel or coffee filter with a rubber band. I like to use a flip top canister with the rubber gasket taken out or a glass jar with a glass lid.
• Both of these are not airtight, so the gasses (which are a natural bi product of fermentation) can escape.
• Leave it at room temperature for 4 days, stirring daily.
• On the 5th day, feed the starter with 1 cup warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes. Stir it well and allow it to sit at room temperature for 8 hours.
• Remove 1 cup of the starter to make your bread. Place the remaining starter in the refrigerator.

Maintaining The Starter

• Remove your starter from the refrigerator, and feed it with 1 cup of warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes.
• Allow it to sit at room temperature for 6 hours, or until it looks bubbly and active.
• Once bubbly, it can be used in bread recipes.
• Keep stored in the fridge between uses. Feed every 3-5 days