INGREDIENTS:

1 pkg. active dry yeast
4 c. warm water
2 tbsp. sugar
4 c. all-purpose flour
1 med. potato, peeled and quartered

DIRECTIONS:

Dissolve yeast in water in large bowl. Add sugar and flour; mix well. Add potato in cheese cloth. Let stand at room temperature 5 to 10 days until mixture has fermented aroma. Stir 2 or 3 times a day. Starter in jar covered with cheese cloth; refrigerate – do not put metal lid on jar.
To use: Bring desired amount of starter to room temperature; replenish starter after each use – 3/4 cups flour, 3/4 cup water, and 1 teaspoon sugar or honey. Cover and let stand 1 day until bubbly; refrigerate for later use. If you do not use in 10 days, put in 1 teaspoon sugar or honey; repeat every 10 days.

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