1 pkg. yeast
1 tsp. sugar
1 tsp. salt
2 c. lukewarm potato water, use potatoes for lunch
2 c. flour

Soften yeast in warm potato water. Mix all ingredients well in earthenware bowl or jar. Set in warm place, loosely covered to ferment. It will take 48 hours. Stir once or twice a day.

When ready to transfer sour dough starter to large jar, cover with cheesecloth. Refrigerate. Hints to follow:

1. Never store starter or dough in metal.

2. Always use lukewarm water (never hot or cold).

3. Always use wooden spoon to stir or mix.

4. Make sure you use large enough container to allow the starter to expand. Do not use metal since it throws off acids that affect the leavening. The best materials are either ceramic containers or large glass cookie jar.

5. Lids should fit loosely. The gases must be allowed to expand in the container. Best covered with cheesecloth.