Brief History Of The Sourdough Pot(By Barton Cole) - cooking recipe

Ingredients

1 Russet potato
2 c. flour
2 Tbsp. sugar
1/2 cake fresh yeast (only if in a hurry)

Preparation

Pare and cut potato into large pieces; boil in mininum of water until well-cooked.
Mash into smooth puree; cool.
In a large bowl, beat the flour and sugar into the puree, adding water, if necessary, to make a smooth batter.
Add the yeast (if you choose), place in a 1/2 gallon jar, cover with plastic wrap and set in a warm place to ferment.
(Never cover Sourdough Pot tightly or results will resemble a bomb!)