Sourdough starter

• 1 cake yeast ( or 1 pkg dry)
• 1 t sugar
• 2 cups warm potato water

Combine all ingredients and place in a glass or pottery jar. Cover with cloth and let stand at room temperature for 48 hours. Stir down occasionally.

To make sponge starter: Add equal parts of flour and water (usually 2 cups per recipe) and let stand in warm place for at least 8 hours. Take 1 cup of starter to store, covered, in the fridge. Use rest for recipe.

Basic wholewheat sourdough bread

• 1 recipe starter (4 cups)
• 3 T honey
• 2 t salt
• 1 cup milk
• 6-1/2 to 7-1/2 cups whole wheat flour

Prepare starter 10 hours ahead of time, adding 2-1/2 cups warm water and 4 cups flour to sponge. In a large bowl mix starter, honey, salt and milk. Stir in flour until dough pulls away from sides of bowl. Knead until elastic. Divide into 2 parts, shape in 3″ diameter rolls. Sprinkle cornmeal on a cookie sheet. Put loaves on top, brush with cream or oil, and cover. Allow to double. Bake at 374F for 40 minutes. Servings: 2 loaves