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Sour Dough Starter

List of Ingredients




2 cups warm water

3 cups flour 2 tsps. salt

2 tsps. sugar 1 envelope yeast 1 1/2 cups grated, raw potatoes



Recipe



Directions
Mix the warm water with the flour, salt, sugar, yeast and grated
potatoes and blend well. Pour into a fairly large container made
of glass or, better still, an earthenware bowl. Do not use plastic
or metal.

Put the bowl in a warm place for 24 hours, uncovered. Then stir
down well, cover with a sheet of plastic and let stand in a warm
place for 3 to 4 more days. Stir a couple of times each day.

The starter should now look a bit foamy and start to smell. Pour
it into a glass jar with a lid and store in the refrigerator.

You can begin to use the starter when a layer of clear liquid
appears on top.

The night before you want to bake, take the starter out of the
refrigerator, pour it into a bowl (not plastic or metal) and stir in 1
1/2 cups flour and 1 1/2 cups cold water. Stir with wooden
spoon until well blended and smooth, cover with a piece of
plastic and set in a warm place overnight.

The next morning stir the starter again and pour off 2 cups into
your glass jar. Put this back into the refrigerator for the next time.
The remaining 2 cups of starter are what you will use for your
immediate baking.