I have some old "wild yeast" starter recipes handed down to me from my aunt, and they all call for using "potato water" (whatever that is - no instructions) as the base for starter. I'm wondering if you've heard of this, and know 1) what potato water is, exactly (water left from boiling potatoes? But, how many?) and 2) what it adds (if anything) to the starter. P.S. - I prefer using King Arthur starter to trying to harvest "wild yeast" from the air. I would worry about contamination.

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