1 pkg. active dry yeast
4 c. warm water (105-110 degrees)
2 tbsp. sugar
4 c. all-purpose flour
1 med. potato, peeled & quartered

Dissolve yeast in water in a large bowl. Add sugar and flour; mix well. Add potato. Cover blow with cheesecloth. Let stand at room temperature 5-10 days, until mixture has a fermented aroma. Stir 2-3 times daily. To store transfer sourdough starter to a jar. Cover with cheesecloth; refrigerate. Do Not Cover Jar Tightly With A Metal Lid.

To use: Bring desired amount of starter to room temperature, replenish starter after each use by stirring 3/4 cup water and 1 teaspoon sugar or honey into remaining starter. Cover; let stand at room temperature at least 1 day or until bubble.

Refrigerate for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days unless replenished.