Recipe - Potato Water Sourdough Starter

3 md Potatoes; peeled and cubed
1 qt Water
1 Three fourths cup Flour
1 tablespoon Sugar
1 tablespoon Salt
1 pack Dry yeast
2 One half cup Potato water

Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in
water until tender. Drain, reserving liquid. Use potatoes in a favorite
recipe. In a medium sized mixing bowl combine flour, sugar, salt and dry
yeast. Mix well. Stir in reserved potato water. Cover with a towel or
cheesecloth and place in a warm place for 12 days or until mixture becomes
bubbly. Stir down several ties a day. Store until needed in refrigerator in
a clean plastic container with tight fitting lid. This lid must have a
small hole punched init to allow gases to escape. Te to replenish add equal
amounts of all purpose flour and lukewarm water at least once a week

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