Sourdough Starter

4 c. warm water

2 T. sugar

4 c. flour

1 raw potato, quartered

Dissolve yeast in warm water, and then mix all ingredients in a one-gallon crock. (Do not use a 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 one c. warm water, two teaspoons sugar, and enough flour to mix to the start's original consistency. Add more potato occasionally as food for the yeast, but do not add more yeast. Use daily for best results. Starter improves with age.

From the July 1989 issue.

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