---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Basic Sourdough Starter (With Potato)
  Categories: Breads
       Yield: 1 servings
  
            -NFXS18B                          1/2 tb Active dry yeast
            Lg baking potato peeled,cube        1 ts Sugar
       1 c  White flour                    
  
   Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
   saving potato for other use. Let potato water cook to lukewarm. In a glass
   or ceramic bowl that has been scalded, place flour, yeast and sugar; add
   lukewarm potato water and stir in well. Cover with plastic wrap and pierce
   with fork to release gases. Place in a warm, draft-free location at an even
   85F for 2 days; stir several times daily. (do not let sourdough starter
   rise above 95F because higher temp are favorable to less desireable
   microorganisms) Refrigerate until ready to use. Replenish with one c flour
   and 3/4 c water and let stand overnight or 12 hrs in a warm location before
   refrigerating again. When replenishing, add lukewarm water with flour.
   Starter should be at room temp when using in recipes, always after having
   stood 12 hrs from addition of replenishing flour and water. At least 1 c
   should remain to refrigerate.
  
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