Basic Sourdough Starter (With Potato) Recipe

• 1 lrg Baking potato peeled, cubed
• 1 c. White flour
• 1/2 Tbsp. Active dry yeast
• 1 tsp Sugar

1. Cook potato in water to cover till tender.
2. Pour off liquid to measure 1 c, saving potato for other use.
3. Let potato water cook to lukewarm.
4. In a glass or possibly ceramic bowl which has been scalded, place flour, yeast and sugar; add in lukewarm potato water and stir in well.
5. Cover with plastic wrap and pierce with fork to release gases.
6. Place in a hot, draft-free location at an even 85F for 2 days; stir several times daily.
7. (don't let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Chill till ready to use.
8. Replenish with one c flour and 3/4 c water and let stand overnight or possibly 12 hours in a hot location before refrigerating again.
9. When replenishing, add in lukewarm water with flour.
10. Starter should be at room temp when using in recipes, always after having stood 12 hours from addition of replenishing flour and water.
11. At least 1 c should remain to chill.

potato, white flour, active dry yeast, sugar

Taken from cookeatshare.com/recipes/basic-sourdough-starter-with-potato-79841 (may not work)