Old-Time Potato Sourdough Starter

      4 c  Flour, unbleached
      2 tb Salt
      2 tb Sugar
      4 c  Potato water; lukewarm

Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the author's last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are careless or do not scald them the starter will fail.


Yield: 1 Servings