Recipe - Grated Raw Potato Starter

1 cup Warm water
1 teaspoon Sugar
1 One half cup White flour
1 md Grated potato
1 teaspoon Salt

Mix the 1 cup warm water, 1One half cups white flour and 1 tsp. each salt and
sugar in a 2cup measure. Add enough grated potato to make 2 cups. Place
in a wide mouth glass jar or small mixing bowl (do not use metal or
plastic) which will hold about 1 quart. Cover with a single thickness of
cheesecloth to allow wild yeast from the air to settle into it for 24
hours. Stir well, cover tightly with a clinging transparent wrap which
will cause the moisture to drip back and keep top of mixture from drying.
Stir several times a day. In two or three days it will become foamy and
very light. (The length of time depends on temperature. 80 ~85 is ideal. 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.) Then stir well,
pour into glass jar with screwtop lid and store in refrigerator at about
38 degrees. As soon as One half inch of clear liquid has risen to the top it
has ripened enough to start using. Do not be concerened if the mixture
turns dark because of the raw potato during the fermentation period. 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. To renew starter: Add
1One half cups white flour and 1One half 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. 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.

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini