MMMMM----- Meal-Master Recipe

      Title: Old-Fashioned Bread Starter (For Rose Lane White Bread)
 Categories: Sourdough
      Yield: 3

      4 md Potatoes
      1 qt Water
      2 ts Salt
      3 tb Sugar
      1 pk Dry yeast (1 tsp.)
    3/4 c  Warm water

  Peel potatoes and cook until tender in 1 quart water. Put 
  potatoes through a food mill or sieve, and add to the water in 
  which they were cooked. Add 2 teaspoons salt and 3 tablespoons 
  sugar. Cool until just warm. Dissolve 1 package dry yeast in 1/4 
  cup warm water and add to the potato mixture. Pour into a 2-quart 
  jar, cover loosely, and let stand at room temperature to rise. 
  Each time the mixture reaches the top of the jar, stir it down. 
  Do this until it stops working. Put lid on jar but do not screw 
  down and store in refrigerator. Use 1/2 cup of this starter in 
  place of one package of dry yeast and 1/2 cup of water in which 
  the dry yeast would be dissolved. Be sure to stir starter 
  thoroughly in the jar each time before pouring out a portion to 
  use. When the starter has been used down to 1/2 cup, use this 
  amount in place of the one package of dry yeast and 1/4 cup water 
  to start a new mix. This starter should be stirred well and a 
  portion of it used 2 or 3 times a week. (In early days neighbors 
  often shared the contents of the starter jar in order to use it 
  regularly to keep it active and renew it often.) 
  
  Source: Favorite Breads from Rose Lane Farm 
  
  Palate-pleasing recipe above typed in MM format by Iris Grayson. 
  From: Iris Grayson Date: 19 Feb 96

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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