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1
Wash and peel potatoes.
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2
Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works).
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3
Sprinkle with cornmeal, sugar and salt and pour on the boiling water.
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4
Cover the bowl loosely with plastic wrap and set aside.
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5
Fill a crockpot half full of water, heat that up on high, then turn it down to low.
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6
Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels.
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7
The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees.
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8
After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet).
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9
If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed.
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10
Do not continue with the recipe.
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11
You must have the foam and the smell!
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12
Now in a separate bowl, mix together the warm milk, (even skim is fine ), warm water, baking soda, salt and melted shortening or oil.
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13
Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture.
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14
Stir in enough flour to make smooth dough.
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15
Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness.
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16
Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans.
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17
Dough should fill pan 1/3 full.
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18
Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam.
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19
Let the breads rise in a consistent warm place until dough has almost doubled.
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20
(About 2 hours).
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21
With a fine-misting spray bottle, spritz the top of the dough with water.
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22
Bake in a 400F oven for 30 minutes or until golden.
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23
Remove to racks to cool.
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24
Brush tops of loaves with melted butter.
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25
The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread.
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26
The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted!
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27
It also freezes very well.
