Potato Sourdough Starter

Combine the potato chunks and water in a medium saucepan over medium high heat, until the water comes to a simmer.
Cook the potato for approximately 12-15 minutes or until the potato chunks can be easily pierced with a fork.
Remove from the heat.
Allow the potato water to cool to almost room temperature, approximately 78° F.
Measure out 2 cups of the potato water, discarding the rest. Reserve potato for another use.

In a clean 2 gallon plastic container, mix the potato water, flour and sugar with a wooden spoon.
Cover the container with plastic wrap and secure with a large rubber band.
Allow the mixture to sit for 24 hours at cool room temperature, approximately 70-75°F.
For days 1-3, stir the starter once every day for three days. Make observations of how it looks and changes.
On day 4, the starter will separate and smell quite sour. This is from the natural bacteria beginning to outnumber the yeast. Feed the starter 1 ¾ cups bread flour and 2 cups water at approximately 78° F. This will provide food for the yeast to multiply.
On days 5 through 8, allow the starter to sit at cool room temperature for four more days. Do not stir. Make observations.
On day 9, begin to feed the starter a regular maintenance schedule of 3 feedings per day, approximately every 4-6 hours.
On days 9 through 11, after the last feeding for the day, the starter is covered and left alone overnight. It should look nice and bubbly showing that it is active. Every morning, discard all but 2 cups of the starter. Save the starter in a liquid measuring cup while you wash the 2 gallon container out. Place the starter back into the clean, 2 gallon container and feed it. Begin 3 feedings using 1 cup of water (78°F) and 1 ¼ cups bread flour every 4-6 hours.
On day 12, the starter is ready to bake with. Just be sure to use it while it is bubbly and most active between 12 and 15 hours after its last feeding.

Pour 2 cups refrigerated starter into a clean 2 gallon container and allow it to get to room temperature for 1 hour. Begin feeding it 3 times a day for 3 days with 1 cup of water (78°F) and 1 ¼ cups bread flour . It is then ready to use. Remember to save 2 cups of the starter to store in the refrigerator for future use.