2 c. thick potato water
2 tbsp. sugar
2 c. flour, approximately

Boil one large peeled and cubed baking type potato in enough water to cover until very soft and falling apart. Mash well. To make a smooth puree. Let cool. Add more water if needed to make 2 cups. In non metal bowl and using a wooden spoon, beat in 2 tablespoons sugar and just enough flour to make a smooth creamy batter. Cover and set in warm draft free spot to start fermenting. After a few days it will start showing signs of working. Feed it 2 tablespoon flour and sugar once a week to keep it alive. Always leave 1/2 to 1 cup when using and add more sugar, flour and water to keep it going and building a new batch.