Recipe - Grated Raw Potato Sourdough Starter

1 md Raw Potato; Grated
1 cup Water; Warm
1 teaspoon Sugar
1 One half cup Flour
1 teaspoon Salt

STARTING: Combine the flour, sugar, salt and warm water in a 2 cup measure.
Add flour to bring the total to 2 cups. Place in a wide mouthed, 1 quart,
glass jar. Cover the top of the jar with a single layer of cheesecloth. Let
stand in an open area for 24 hours. Stir well. Cover the top of the jar
tightly with plastic wrap. Stir several times each day until the mixture is
foamy and very light (roughly 2 or 3 days) do not allow the temperature
in the area where the jar is stored to exceed 85 degrees. Stir well.
Transfer to a glass jar with a screw top lid. Fasten the lid tightly. Store
in the refrigerator. The starter will be ready for use as soon as 1/2" of
clear liquid has risen to the top of the starter.

NOTE: The starter may turn dark during the early fermentation but it will
become white once it is mature.

RENEWING: Add 1 One half cups of white flour and 1 One half cups of water to the
starter each time it is used (there should always be 2 cups or more of
starter in the jar when it is returned to the refrigerator). If the starter
is not being used regularly, a 1 teaspoon of sugar and stir well every
three or four days.

Posted to EATL Digest by Joel Ehrlich Joel.Ehrlich@SALATA.COM on Sep
19, 1997