1 qt. potato water or 1 qt. water plus 1 tbsp. potato flakes
1/2 cake yeast
2 tbsp. sugar
2 tbsp. flour
1 tsp. salt

Mix well and let stand covered with net at room temperature for 12 hours.

Leave about 1/3 cup in bottle. Use the rest when you make bread, don't need extra liquid with this yeast.

To the 1/3 cup starter, add all the original ingredients except the yeast. Let stand again for 12 hours then store in refrigerator until needed.

This can be kept going indefinitely, if you use it every 3 to 4 weeks.