Brief History of the Sourdough Pot(By Barton Cole)

Pare and cut potato into large pieces; boil in mininum of water until well-cooked.

Mash into smooth purée; cool.

In a large bowl, beat the flour and sugar into the purée, 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!)