Grandpa’s Sourdough Starter

I got this from my cousin. She is currently living in Alaska.  I’ve adopted the recipe with a few suggestions from my experience.

• 1 C potato puree
• 1 TBL granulated sugar
• 1 C flour
• 1 tsp instant or rapid rise yeast – DO NOT use Active Dry Yeast

1. Cut large Russett potato into twelve pieces with skins on.
2. Put pieces in a pan, just barely covering them with water BUT ABSOLUTELY NO SALT
3. Boil russet potatoes with jackets on until they fall to pieces (about 45 minutes)
4. Lift skins out and mash remaining potatoes so that you have just a potato slurry or puree
5. Let cool.  If you need more water to make 1 C puree, add bottled water – NOT tap water.
6. Add all ingredients into a glass bowl (not metal) and beat into a smooth and creamy batter.
7. Cover, and set in a warm place
8. Let set for 3-4 days or until soured, then return to refrigerator