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1
In a medium saucepan, cover the potatoes with water.
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2
Cook over medium heat until tender, about 20 minutes.
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3
Drain the potatoes, reserving water and using potatoes for another use.
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4
Cool the cooking liquid to lukewarm (110 degrees F).
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5
In a large bowl, combine the potato water, dry yeast, and sugar.
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6
Let sit until the yeast blooms and becomes foamy, about 5 minutes.
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7
(If the yeast does not bloom, discard the mixture and begin again with a new yeast.)
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8
Add the flour and stir vigorously to work air into the mixture.
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9
Cover with a towel let sit in a warm, draft-free place for 8 to 12 hours.
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10
(The mixture should become very bubbly.)
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11
Use immediately or cover loosely with plastic wrap and store in the refrigerator.
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12
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
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13
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water.
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14
Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
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15
Also, the starter must be maintained by feeding it every few days.
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16
Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water.
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17
Whisk until blended but not smooth.
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18
Cover loosely and return to the refrigerator.
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19
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container.
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20
Thaw the starter 2 days before you plan to bake with it.
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21
Refresh as indicated above with 1 cup each of flour and warm water.
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22
Cover and leave at room temperature 12 hours or overnight before using.
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23
CAUTION: Never keep your starter tightly closed!
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24
The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
