INGREDIENTS

INSTRUCTIONS

Recipe by: FWDS07A    Patricia Dwigans Put the 1 cup of cooked mashed
potatoes in a clean quart container. Add sugar, salt and warm water. Mix
well. Cover with a clean cloth and place in a warm locationfor 2-3 days or
untl mixture ferments, bubbles up and smells pleasantly sour. Use at this
time or store in the refrigerator in a clean plastic container. Cover of
container should have a small hole punched to allow gases to escape.
Sourdough breads made rom this starter will not taste any different than
any other starter or have any of the lavor of potatoes Replenish with equal
portions of flour and warm water added to the starter. Allow to ferment at
room tep for 8-10 hours and ten return to refo. If starter is not used and
replenished once a week, stir down after 3-4 weeks, discard 1/2 of it and
replenish the balance with same recipe first used. A sprinkle of dry yeast
may be needed if starter doesn't appear bubbly and ferented after being in
use for a period of time. If a clear liquid forms on top of mixture, simply
stir down and continue to use as needed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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