ANOTHER SOURDOUGH STARTER
RAW POTATO STARTER
(2 cups)
1 cup warm water (105* to 115*)
1 1/4 cups bread or all-purpose flour
1 teaspoon each walt and sugar
1 medium potato, peeled and grated
I a 1-cup measure cup mix together water, flour, salt and sugar. Add the grated potato and sufficent to make a full 2 cups.
Pour mixture into a wide mouth glass jar or bowl that will hold about 1 quart (to allow for expansion during fermentation).
Place a cheesecloth over the container and allow to rest in a warm place (90*) for 24 hours. Stir and cover tightly with plastic wrap which will retain moisture. The mixture will become light and frothy in 2 to 3 days. Stir down each day.
Pour fermented started into a glass jar with a tight lid and place in the refrigerator. In 3 to 4 days, when a clear liquid collects on the top of the mixture, it has ripened sufficiently to use.