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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, ¼ 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.
Remove your starter from the refrigerator, and feed it with 1 cup of warm water, ¼ 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