The Great Wheat Shortage of 1797

The leftover potato water can be made into a yeast starter, too. Allow
it to cool and for every two cups of water add one cup of flour and one
Tablespoon of sugar. Keep it in a warm and draft/dust free area for 24
hours. It should be frothy and yeasty. Then use a couple of Tablespoons
as the barm in the video. The rise time may take longer. This can be
kept and fed as sourdough starter, but it won’t be sour…