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1
Cook potato peelings until tender Set potato water aside to cool and settle for 1/2 hr.
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2
Ladle off 2 c. water, leaving settlings
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3
In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
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4
Mix until thick batter forms.
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5
Leave uncovered in your kitchen for 1/2 hr.
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6
to trap the yeast spores in the air.
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7
Cover loosely with lightweight kitchen towel.
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8
Let stand in warm place for 24 hours.
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9
Stir then cover loosely.
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10
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
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11
Place in a one quart jar and store in refrigerator.
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12
*Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
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13
*If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
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14
If a clear liquid rises to the top of starter during storage, simply stir it back in.
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15
*If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
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16
Store in the freezer if you like.
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17
Just store in a roomy plastic container allowing for freezing expansion.
