Sourdough Starter Method 2

2 cups warm water in which you have soaked a medium, peeled and sliced potato
2 cups all-purpose unbleached flour
1 package or 2 1/4 teaspoons active dry yeast

Combine water, flour and yeast in glass or ceramic container, cover with cheesecloth and allow to stand at least 48 hours until working and expanded, stirring down several times.

With either method, always replenish with equal amounts of flour and water and keep starter chilled in refrigerator when not in use, bringing desired amount to room temperature before proceeding with any recipe.

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