Hi Lee,

Here's a repost with recipes for you. To find more recipes using the starter, click the search button at the bottom of this message and search for:
potato bread starter

Happy Baking,

Betsy@recipelink.com

Title: Potato Sourdough Starter and Four Bread Recipes
Posted By: Betsy at TKL
Date: October 31st 1997
Board: TKL Cooking Club

From: Diana Hamilton
Newsgroups: rec.food.recipes
Date: 23 Jan 1996 13:30:16 -0700

Here's a useful yeast starter that won't turn sour. My mother-in-law's
has been going for over 10 years. To initiate the starter, add 1 tsp of
normal baker's yeast to the following feeding mixture and incubate in a
warm place:

3 tbsp instant mashed potato flakes
1/2 cup sugar
1 cup lukewarm water

Every week (or even every few weeks will work), take your starter from
its habitual resting place in the refrigerator, let come to room
temperature, and add the above mixture (no further yeast needed). Let
stand several hours (or overnight). It should get very bubbly.

WHITE BREAD

1 cup active starter (put remainder back in refrigerator- keep lid loose)
1.5 cup warm water
3 tbsp sugar
1 tbsp salt
1/4 - 1/2 cup vegetable oil (to taste)
6 cups or more of white flour

Mix all ingredients to a smooth dough, knead by hand 10 min, place in a greased bowl and cover with waxed paper. Let rise several hours (or overnight). When doubled in bulk or more, punch down and shape into loaves. Place in 2 greased 9x5" loaf pans, grease tops and cover with waxed paper. Let rise several hours (or overnight). When dough reaches top of pans, bake 350-375F about 1 hr.

Note: If I'm going to have one of the rises be overnight, I usually leave it on the countertop; for several-hour rises, in the oven with just the light bulb on.

WHEAT BREAD

Substitute 3 cups of whole wheat flour for the equal amount of white in
the white bread recipe.

RAISIN BREAD

Add 0-4 tbsp extra sugar (to taste), 1 tbsp cinnamon and 1 cup raisins to
the white bread recipe. For a swirl effect, add cinnamon when shaping
loaves. The extra sugar may make it take even longer to rise.

SALLY LUNN

2 eggs, well beaten
1 cup active starter
3/4 cup warm milk
1/2 cup melted butter, cooled
1 tsp salt
4 cups flour

Combine everything in a large bowl, cover with waxed paper and let rise several hours in a warm place until doubled in bulk. Spoon into a well-greased bundt or tube pan. Cover with waxed paper and let rise again until doubled. Bake 350F 45-55 min.