Feed starter half C sugar, 1 C water and 1 T instant potato flakes once a week, stirring well. Let mixture sit in uncovered container all day to feed and grow. After 8 10 hours, remove 1 cup of starter to bake bread; return remainder of starter to refrigerator in loosely covered container. Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour; blend together with a whisk. Add 2 cups of the bread flour and mix again. Add the last 2 cups of the bread flour, combined with the salt, and mix again. The dough will be sticky and a little stiff. Put the dough in a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until doubled in bulk. Punch down and divide into three equal pieces. Put each piece into a greased loaf pan and let rise until they reach the tops of the pans. Bake at 180ºC . for 30 minutes or until browned and pulling away from the sides of the pans. Cathe's notes: Was originally Dot Howell's recipe. You can substitute white corn syrup for part or all of the oil; the bread might cook more quickly and brown too soon if not watched carefully. Can also substitute quarter C oatmeal for quarter C flour. Daddy speeds up the process; he feeds the starter and then puts it into a hot water bath for about an hour. While the starter sits in its bath, he mixes his ingredients for the bread. He uses 1 cup of the starter and lets the remainder sit outside for several hours. He makes his dough and puts it in a hot water bath to rise. When he punches it down, he puts the pans over a hot water bath to rise. He accomplishes the entire process in one day instead of two days.