Sourdough Starter

• 1/2 c. warm water
• 1 pkg. yeast
• 1/2 c. fresh mashed potatoes, cooked and unseasoned
• flour
• water

1. Dissolve yeast in the water and mix into mashed potatoes.
2. Put in a jar with a loosened screw lid and leave out on counter for 3 days.
3. Stir occasionally.
4. After 3 days, add 1/2 cup flour and 1/2 cup water.
5. Stir in and let sit for 8 hours.
6. Then add 1 cup flour and 1 cup water.
7. Stir in and let sit for 8 hours.
8. Now you may add 2 cups flour and 2 cups water.
9. Let sit for 8 hours.
10. From now on it may be doubled every 8 hours, but at this point there is enough starter in the jar to be used and still leave at least a half cup starter in the jar.
11. Store in the refrigerator and stir occasionally through the week.
12. Keeps indefinitely and gets better over the years.
13. To keep the starter going, be sure to add back to the starter equal amounts of water and flour for what was used in a recipe.
14. If your recipe calls for 2 cups of starter, add 1 cup water and 1 cup of flour to starter and stir in and leave out for 8 hours or overnight.
15. If starter is not used for over a week, stir in a teaspoon of sugar and stir well.
16. Store in covered crockery or glass container, not metal.

warm water, yeast, fresh mashed potatoes, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000172 (may not work)