Sourdough Starter

Peel 2 large russet potatoes and cut into 1-inch pieces. Place potatoes in large pot and cover with 4 cups cold water. Boil until potatoes are tender when pierced with sharp knife, about 15 minutes. Drain potatoes, reserving water. Reserve potatoes for another use. Cool water to barely luke warm. Mix 2 cups luke warm potato water with 2 cups bread flour and 1 package dry yeast in glass or pottery bowl. Cover with cheesecloth and let stand at room temperature for 2 days, stirring once or twice a day. Mixture should be bubbly with clear yellowish liquid at top. Stir well before using.

Starter can be made ahead and kept in a large glass jar in the refrigerator. Replenish starter with equal amounts of bread flour and water each time you use it. For example if recipe calls for 1/2 cup starter, stir 1/2 cup each bread flour and water into starter after removing initial 1/2 cup. If not using starter, stir 1/2 cup each water and bread flour into starter every two to three weeks to keep active. If starter turns pink or orange in color, discard.