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HERMAN POTATO FLAKE STARTER 
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour

Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Place in glass jar covered with a clean cloth and let stand for 5 days at room temperature. It should be foamy and have a yeasty aroma.

Starter Feed: Put the initial sourdough starter in refrigerator for 3 to 5 days. Take out and feed with this mixture:

1/2 c. sugar
3 tbsp. instant potato flakes
1 c. warm water

Mix well and add to starter. Leave starter out of refrigerator all day (8 to 12 hours) or until very bubbly. Remove 1 cup to make bread and return remainder to the refrigerator. Keep in refrigerator for 3 to 5 days and feed again.

If not making bread after feeding starter, throw away 1 cup of the mixture, but it may be fed two to three times before using for bread. This is to avoid depleting your starter.

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