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Recipe Box: Making Dipping Sauces and Using Bread Starter
4 medium potatoes
4 tablespoons sugar
Boil potatoes. Drain and save water. Run boiled potatoes through fruit press or sieve.
To potatoes add enough potato water to make 2/3 quart. Mix in sugar.
Set in warm place until mixture ferments and bubbles form on top.
Use 1 cup each time you bake.
Replenish the yeast by adding potato water and sugar as needed. Store in a tightly covered glass jar in cool place.
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