Title: Sourdough Starter: (Great Biscuits)
Categories: Bread
Yield: 6 Servings
| 1 | | Cake or envelope of dry yeast |
| 4 | c | Warm water |
| 2 | tb | Sugar |
| 4 | c | Flour |
| 1 | | Raw potato, quartered |
Dissolve yeast in warm water, and then mix all ingredients in a one gallon
crock. (Do not use a metal container.) Cover with a close-fitting lid and
let the starter rise until light (12 hours in warm weather, longer in cool
weather). Do not let the starter get cold, ever. After using part of the
starter, add one cup warm water, two teaspoons sugar, and enough flour to
mix to the starter's original consistency. Add more potato occasionally as
food for the yeast, but don't add more yeast. Use daily for best results.
Starter improves with age.