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Establish the starter by saving the water from boiled potatoes or cooking a potato and mashing it in its own liquid. Pour the water into a quart jar.
Dissolve a package of dry yeast in warm water and pour it into the potato liquid. Add two tablespoons of sugar and fill the jar with warm water, leaving space at the top. Stir the mixture.
Let the starter stand for about eight hours.
Mix the sponge by pouring the starter into a deep pan, adding two cups of water, and stirring in flour to form a thin batter. Cover and let it stand overnight.
Add a tablespoon of salt and two tablespoons of sugar to the remaining starter in the jar. Keep it in a cupboard.
Mix the dough early in the morning. Pour flour into a dishpan, add lard, sugar, and salt. Rub the lard into the flour until in flakes.
Make a hollow in the flour, pour in the sponge, and mix until stiff. Knead until smooth and soft.
Let the dough rise until it doubles in size, about three hours.
Punch down the dough, let it rise again for about two hours.
Shape the dough into four loaves, place in greased pans, and let rise again.
For rolls or cinnamon buns, reserve some dough and knead in melted lard and sugar. Shape and let rise.
Bake in a preheated oven at 350° for about an hour, or 20 minutes for rolls. Grease with butter after baking and let cool.