4 c Flour, unbleached
2 tb Salt
2 tb Sugar
4 c Potato water; lukewarm

Put all ingredients in a crock or large jar and let stand in a warm
place uncovered several days.

This is the author's last choice for making a starter, but seems to
be in all the cookbooks dealing with Sourdough Starters. Use only as
a last resort.

NOTE:

All containers for starters not using yeast, must be carefully scalded
before use. If you are careless or do not scald them the starter will
fail.



Yields
1 Servings