Originally Posted by Onebyone

The more you make bread the more yeast spores are in your kitchen. There are good and bad yeast and you want the good strain. Keep making bread and you will have terrific starter going all the time. Back in the day I was a big fan of homesteading. I read everything there was on self sufficiency even though I never lived on a homestead.

I save a couple of cups of water from boiled potatoes to make sandwich bread the next day. I add some yeast to the warm (not over 115 degrees, warmer will kill the yeast) potato water and let it sit over night lightly covered. I add about 1/2 teaspoon of sugar about 1/2 hour before using to be sure it is active. It will get all bubbly.