Title: Potatoe Sourdough Starter, No Yeast
Categories: Bread Primitive
Yield: 1 Recipe

2	c	Warm potato water, saved
		From cooking peeled potatoes
3	tb	Sugar
1/2	ts	Salt
1 3/4	c	Unsifted flour

Mix well. Cover and set crock in a warm draft-free spot. Allow starter to work 12-24 hours before using it inyour recipes. If you have a gas stove, you can se the starter crrock in the oven. The pilot light will give just enough heat to work the starter. In mixing a sourdough starter, the amount of flour used is one of the most important factors. A dough that is too stiff will not rise properly, and a dough too thn will sour easily. Another hint: be careful where you put your starter to work. As with any yeast recipe, if it gets too hot the yeast will die, and if it gets chlled, it will not act. You can store it in the refrigerator if you do not intend to use it the next day. Always let it warm up to room temperature before using it when you take it out of the refrigerator.

SEE BRUSH COUNTRY SOURDOUGH BISCUITS

Source: "BRUSH COUNTRY KITCHEN", 1975

To replenish starter, for each cup starter removed, add: 3/4 c. warm water 1 1/2 T. sugar 1/2 ts. salt 7/8 c flour

Set crock in a warm spot to work. After 3 or 4 hours, you can use it in your recipe or store covered in the refrigerator.

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