I am new to bread making. Have some questions regarding the function of various ingredients in bread making.

1] Some recepies call for instant potetos and some just flour in starter making. What is the difference?

2] Most call for one cup of starter. Will more starter result in more rise? Or will it spoil the bread??

3] Can starter be frozen if bread is not made frequently?

4] My bread is too heavy unlike store bought bread, which is light and "fluffy". How do I improve on that?

5] What does added gluten do for bread? Is it necessary?

Will appreciate logical input from the experts out there. Thanks.

NIJAP