3 medium potatoes
1 package yeast
1 cup sifted flour
1/3 cup sugar
1 1/2 tablespoons salt
Peel and dice potatoes. Cook in boiling water until tender, drain, reserving water.
Mash potatoes good and return to liquid. Cook to lukewarm.
Soften yeast in warm water, add to potato mixture.
Add flour, sugar and salt, beat well.
Cover and let stand at room temperature for 24 hours.
Pour into sterile jars, cover and store in cool, dark place.
Use 1 cup mixture in place of yeast cake.
Fresh starter should be made every 2 weeks, using 1 cup of the old starter or 1 fresh yeast cake.
This one was written by my Grandmother, Tracy Fuller.