Potato Sour Starter

 This formula is from the 49'er days of the gold rush in America,

Also known as the  San Fransisco or Alaskan Sour pot, so it is very old. The starter is base on a potato/flour/sugar mix. Really simple. Rule number one: DO NOT ALLOW  OR  USE ANY TYPE OF METAL to come in contact with Starter or Mixing~ ONLY USE WOODEN SPOONS or Plastic Utensil's and Ceramic Crocks & Mixing bowls. Peel and slice potato's and fill a one or more gallon crock to level comfort zone for natural Levin rise in crock. Fill to level of potato's with clean water, for one gallon crock of this mix you  start with 1 cup of flour and a quarter cup of sugar, Then 4 heaping table spoons of flour of your picking, to one table spoon of sugar to feed one gallon crock ratio every three days or so, fermentation will  develop preferred flavor of sour flavor after   two weeks or so,  you can start on your way to using it in your sour dough formula's. You also need to add fresh potato's to the pot every so often and every once in a while  take entire old potato's out, Maybe every three month or so and put complete new batch of fresh cut potato in to freshen the pot. The longer you work it the more tasty the crock of sour becomes over the years. 

This also can be called by pioneer wagon terms as friendship bread as the Farm Lady's would welcome new neighbors with some starter to  get them going on bread production in their kitchens.  Here's a simple formula to use with this: 44 oz. flour ~ 18 oz. sour ~ 8 oz. milk ~ 10 oz water ~ 4 oz. sugar ~ 1 oz. salt ~ 6 to 7 oz butter or fat source ~ also two 1/4 oz. yeast packets ~ Mix All liquid with half flour together and  one packet of yeast, let sit over night covered, Meanwhile mix remaining flour/sugar/salt together and cut 6 to 7 oz butter or fat source into it. Mix  all together with other packet of yeast next day and nead and fold several times on floured table until desired. Make loaves and rest for at least  thirty mins. for crust development then make final loafing and pan and rise with 90 degree heat source until ready, usually 110 minutes, bake at 340 degrees for 24 to 27 minutes or until it's finished depending on size of  loaves. I know using added yeast instead of soda or using it's natural Levin properties  is kind of cheating but it will cut alot of time in waiting for a natural rise or a soda flavor type of bread. BUT it works well with with all of above and produces a  very Delicious  flavor of sour. Hope you might give it it a try. Santiago Graham