The natural yeast from potatoes creates a great starter for making your own artisan sourdough bread.
Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 225ml. Mix 125g flour and 225ml warm water (45 C) into remaining mixture. Cover with cling film; let stand at room temperature overnight. Replace lid; return to refrigerator.
After looking at other recipes here, my wife and I decided on this one. It was very simple to make and didn't require added yeast as many others here do. The first time we used it, it wasn't quite right, but we've been using it for about 3 months since then with excellent resuts. Its got a good flavor and the dough always rises without any help from store-bought yeast. The starter itself is low maintenance and was completely unphased when I forgot to feed it for 4 weeks. - 02 Sep 2005 (Review from Allrecipes US | Canada)
Well, this starter did not work for me!! At the start of day 3 the starter was turning a reddish colour, which I learned is not a good thing. The recipe did not specify to cool off the potato water before adding the other ingredients so perhaps my water was too hot to start with. If anyone knows what I did wrong, please let me know!! Thanks. - 20 Feb 2008 (Review from Allrecipes US | Canada)
This starter worked great, and I had a nice starter after letting it sit for 4 days. I can't wait to let it age and develop even more tasty sourdough flavor! - 08 Jul 2007 (Review from Allrecipes US | Canada)