These recipes are taken from Bernard Clay's NEW COMPLETE BOOK of BREADS
COOKED POTATO STARTER
This is made it 2 steps, several days apart
4 tablespoons of cornmeal
2 tablespoons of sugar
1 1/2 teaspoon of salt
1 cup milk
In a sauce pan stur cornmeal, 2 tablespoons sugar, 11/2 teaspoons salt and milk together. Bring to a scalding boil. Stir constantly. Pour this mixture is a small bowl or glass container, cover tightly with plastic wrap and leave in a warm place (90*) for 2 to 4 days or until it ferments and becomes light and frothy. Stir each day.
3 medium potatos, peeled
1 quart water
3 tablespoons sugar
2 teaspoons salt
When first mixture is spongy, cook the potatos in a pot with 1 quart water until tender.
Reserve the water and add more if necessary to make 3 cups of liquid. Mash potatos and put through a sieve or food mill. Stir in the reserved liquid, sugar. and salt. When cool, stir in the fermented cornmeal. Cover and let stand in a warm place. Stir down each time it becomes bubbly. Next day,put the milture in a 2 quart jar, cover, and place in the refrigerator to age for about 3 days before using.
Stir the starter down each time before using and replenish when the starter has been reduced to 1 or 1 1/2 cups. Prepare a new mixture of potato, potato water, sugar, salt and proceed as before.