4 c. flour
2 tsp. salt
1/2 c. sugar
4 c. potato water

Sift together the flour, salt and sugar. Blend in the potato water. Keep in a warm place (89 to 100 degrees) for one or two days or until a yeasty smell develops; then store in a loosely covered container in refrigerator until needed. This is now ready to use in any of the following recipes.

Feed sourdough at least once a week, not only to replace what is used but to keep it lively and fresh. Feed by using one of the following methods:

1. Add one cup milk, one cup flour and 1/4 cup sugar.

2. Add two cups warm water and two cups flour.

Always wait two days after feeding to use; it may be fed as often as every two days.

Always stir sourdough before measuring.