| 1 | Mix the 1 cup warm water, 1-?cups white flour and 1 tsp. each salt and sugar in a 2-cup measure. |
| 2 | Add enough grated potato to make 2 cups. |
| 3 | Place in a wide mouth glass jar or small mixing bowl (do not use metal or plastic) which will hold about 1 quart. |
| 4 | Cover with a single thickness of cheesecloth to allow wild yeast from the air to settle into it for 24 hours. |
| 5 | Stir well, cover tightly with a clinging transparent wrap which will cause the moisture to drip back and keep top of mixture from drying. |
| 6 | Stir several times a day. |
| 7 | In two or three days it will become foamy and very light. |
| 8 | (the length of time depends on temperature. |
| 9 | 80 -85 is ideal. |
| 10 | It can go a little below 80 without harm, only slowing the procedure a little, but if it goes much higher than 85 it will be spoiled). |
| 11 | Then stir well, pour into glass jar with screw-top lid and store in refrigerator at about 38 degrees. |
| 12 | As soon as ?inch of clear liquid has risen to the top it has ripened enough to start using. |
| 13 | Do not be concerened if the mixture turns dark because of the raw potato during the fermentation period. |
| 14 | It does not affect the bread made from it in any way and as soon as the starter is mature, it will become a snowy white. |
| 15 | To renew starter: add 1-?cups white flour and 1-?cups water each time it is used so that there are always 2 cups to bake with and 2 full cups to return to refrigerator. |
| 16 | If for some reason it cannot be used regularly about twice a week, add 1 tsp. sugar and stirr well every three or four days |
