MASHED POTATO STARTER
3 c. thick potato water
3/4 tsp. yeast
3 tsp. sugar
3 c. flour

Boil scrubbed potatoes with jackets on until they fall to pieces. Lift skins out, mash potatoes, making a puree. The richer the potato water, the richer the starter. Put all ingredients into a sourdough pot, jar or crock (never metal), be sure to use extra large pot, dough may more than tripled while fermenting. Beat until smooth and creamy. Cover, set aside in a warm place to start fermentation. Can be used in three days, however, the longer you ferment, the better the dough. Add fuel: a teaspoon of sugar and a couple of flour, beat, add water if necessary. Keep it warm. After a week, effervescing with a million bubbles, looks like sour cream, smells like sour cream, but is rich, luscious sourdough. (Never add anything to the pot but sugar, flour or water). You add fuel to pot after each time you remove starter for recipes.