*  Exported from  MasterCook  *
 
                          POTATO SOURDOUGH STARTER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -NORMA WRENN   (NPXR56B)
    1       pk           Dry yeast
    4       c            -warm water
    2       tb           Sugar
    4       c            Flour
    1                    Potato -- raw quartered
 
   Here is a recipe from Texas Highways Cookbook.
   
   Dissolve yeast in warm water; and then mix all
   ingredients in a 1-gallon crock.  (Do not use metal
   container) Cover with a close-fitting lid and let the
   starter rise until light (12 hours in warm weather,
   longer in cool weather). Do not let the starter get
   cold, ever. After using part of the starter, add 1 cup
   warm water, 2 teaspoons sugar, and enough flour to mix
   to the starter’s original consistency.  Add more
   potato occasionally as food for the yeast, but don't
   add more yeast. Use daily for best results. Starter
   improves with age. I am sure you will get some posts
   for flake starters.  I do not have one.
  
 
 
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