Here is an easy and flavorful, sweet sourdough starter in case someone would like to try it. This is my first submission, hope everything is ok with it. I am sending the bread recipe I use with this starter, over the weekend I made dinner rolls instead of loaves and they turned out great, hope someone enjoys this. Thanks Nancy for the great work you do for all of us.
Thanks Bill in Ohio

Sourdough Bread
Potato Flake Starter recipe

MORNING:
Feed the starter and let stand out of refrigerator all day.

EVENING:
Mix starter well and remove 1 cup to make bread. Return rest to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup starter in large bowl and add:
1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm warter
6 cups bread flour

Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. Cover lightly with saran wrap, leave on counter overnight.

NEXT MORNING:
Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand 6 to 12 hours until risen.

EVENING:
Bake on next to bottom rack at 350 degrees for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pans.

If you don't want to make bread every 3 to 6 days, save 1 cup of starter in refrigerator, and the excess starter can be given to someone else or throw it away. Do not let the starter accumulate to much. Keep in a good glass jar.

http://www.nancyskitchen.com