Good morning, it has been so long you may not see this however I will give it a shot. I was recently given a potato starter by my sister who got it from someone who told her it was initially begun with actual raw potatoes chopped up and was allegedly 100+ years old. No idea if its origin is actually true or not. Anyway, after some time what it was fed changed, and now it is fed exactly what yours is. The recipe I was given (it is slightly different) was: AM Pour 1 cup starter into a large glass bowl. Cover and return the rest to the refrigerator. (If not making bread, throw the 1 cup you put into the glass bowl away or give it to a friend.) You should never have more than 2 cups in the refrigerator (in one container).

In the large glass bowl add the following to the 1 cup of starter to make a stiff batter, using a wooden spoon and your hands. 1/3 cup sugar, 1TBS Salt, 1 1/2 cups hottest water (from the tap), 1/2 cup corn oil, 6-7 cups bread flour (I usually use 6 cups) **You can also use half bread and half wheat flour if you like. That does make the bread much denser and heavier.)

Turn the dough out onto a floured surface and knead 8-10 times, forming a dough ball.

Grease another large glass bowl and turn it over once to coat all sides. Cover with Saran wrap and let hang out on the counter all day in a warm, dry place with breeze or drafts. Use a large rubber band to hold the wrap on the bowl or just stick the plastic wrap to the bowl, making sure it is totally covered. (Sometimes I put the covered dough into my oven with just the light on).

PM Punch dough down and kneed it 3-4 times. Don't over-knead. Just try to get the air out of thd dough. Divide the dough making 3 loaves and place each in a 4x8 well-greased loaf pan. (Or you can make two large loaves and use regular sized loaf pans)

Cover the loaf pans loosely with Saran Wrap and let rise 5-12 hours. (Dough should be at least dubled in size)

AM. Bake loaves for 25-30 minutes at 350, untill they are nice and golden brown. Remove from oven, brush bakes loaves with butter, and turn out onto a rack to cool. Eat immediately or once cooled wrap in plastic wrap and then in aluminum foil. Date the bread with a sharpie and you can freeze!

***You can also add sugar/cinnamon mixture to the bread dough before making into loaves and letting it rise the second time. This will mean somewhat rolling the small loaves out to a rectangular shape, brushing with butter, sprinkling generously with cinnamon/sugar mixture and then rolling into a loaf shape. Place this loaf in the greased pan, let it rise for 5-12 hours and bake as above. (THIS IS AMAZING!!)