Toni, the potato water you refer to is, indeed, the water left over after boiling potatoes. This water contains potato starch, which I imagine offers extra starch for the starter to consume. I don't think it needs to be an exact amount of potatoes. If you wanted to develop a starter from wild yeast, it would be unlikely to be contaminated, as the wild yeast actually resides on the flour, not in the air. Barb@KAF

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