Recipe: Recipes: More "starters" for Sanddollar...

Hi Sanddollar,
Glad you liked those, (the San Francisco sounds good the way the bread is "supposed to turn out" doesn't it?
Here's the rest, per your request...
COOKED POTATO STARTER (this is made in two steps..several days apart.
4 tablespoons cornmeal
2 tablespoons sugar
1 - 1/2 tsp. salt
l cup milk
Stir the above in a saucepan constantly until scalded. Pour into a small bowl or glass container, cover tightly with plastic wrap and leave in a warm place (80-85 degrees) for 2-4 days or until it ferments and becomes light and frothy. Stir each day. When the mixture is spongy prepare:
3 medium potatoes
l quart water
3 tablespoons sugar
2 tsp. salt
Cook the potatoes in the water until tender. Reserve the water, and add more, if necessary, to make 3 cups of liquid. Mash the potatoes and put through a sieve or food mill. Stir in the reserved liquid, sugar, and salt. When cool, stir in the fermented cornmeal. Cover and let stand in a warm place (80-85 degrees). Stir down each time it becomes bubbly. Next day, put it into a two-quart jar, cover and place in the refrigerator to age before using in about 3 days. Stir each time before using, and replenish when the starter has been reduced to 1 - 1-1/2 cups. Prepare a new mixture of potato, potato water, sugar and salt and proceed as before.

RAW POTATO STARTER
l cup warm water
1 - 1/4 cups all purpose flour
l teaspoon each: salt and sugar
l medium potato, grated
Mix together the water, flour, salt, and sugar in a 2-cup measure. Add grated potato sufficient to make a full 2 cup.
Pour the mixture into a wide mouth glass jar or small bowl that will hold about 1 quart (to allow expansion during fermentation).
Place a piece of cheesecloth over the container and allow it to rest in a warm place (80-85 degrees) for 24 hrs. Stir and cover tightly with plastic wrap which will retain the moisture. The mixture will become light and foamy in 2 or 3 days. Stir down each day. Pour the fermented starter into a glass jar, fitted with a tight lid, and place in the refrigerator. In 3 or 4 days, when a clear liquid collects on top of the mixture, it will have ripened sufficiently to use.
HOPS STARTER
3 cups warm water
l quart fresh hops (or 1/4 cup packaged dry hops)
1/2 cup cornmeal white or yellow
2 cups mashed potatoes
3 tablespoons sugar
2 teaspoons salt
In a saucepan, bring water to a boil and steep hops for 20 minutes. Drain and reserve the liquid:discard the hops. If necessary, add water make 3 full cups of liquid.
Pour 1 cup of the hops liquid in a saucepan and stir in the cornmeal. Bring to a boil over medium heat, stirring constantly. When it thickens slightly, remove from heat.
In a large mixing bowl combine cornmeal mixture, mashed potatoes, sugar, salt, and the remaining 2 cups of hops liquid. Cover the bowl with a length of cheesecloth and set in a warm place (80-85) for 24-48 hrs. or until well fermented and bubbly. Stir every 8 hrs. or so during this period.
When the starter is frothy and smells pleasantly fermented, pour it into a two quart glass jar with a tight fitting lid.. Store in the refrigerator until clear liquid has risen to the top of the mixture in about 2 days. Stir down, and it is ready to use...
To replenish when only 1 cup remains, add water, cornmeal, mashed potato, sugar and salt (as to begin) Set in a warm place. It will ferment and become active in about 8 hours. Store in refrigerator...
Bon appetit