Instructions: Boil potatoes until overdone and the liquid is thick.

Take one cup of liquid and cool to room temperature.

Add one teaspoon sugar.

Add flour to make a thin paste.

Leave at room temperature for about 3 days (fermentation will take place).

When fermented, you may use in any recipe for sourdough bread.

If a better sourdough flavour is desired, take one teaspoon of this starter, add one cup warm water, half cup flour and one teaspoon sugar. Let stand at room temperature for a few days to ferment. This process may be repeated until desired flavour has been reached.

If you are using the starter on a regular basis, remember to replace the amount you take out with equal parts warm water and flour, along with a little sugar.

If you do not use it on a regular basis, store it in the fridge, but take it out now and then, feed it 1/2 cup flour, 1 cup warm water and 1 teaspoon sugar and let it warm up for 12 hours or so. Always take it out and feed it 12 hours before you plan to use it.

Sourdough starter is a basic of Yukon bread. Many Yukoners still use sourdough starter in their bread and pancakes, but now it is a matter of taste and not necessity.

Sourdough starter is a living organism and as such needs food, oxygen and warmth to grow. Put the starter in a glass jar with a lid, and punch holes in the lid. Starter that is not refrigerated has a sharper bite than if it is. Adding baking soda to any recipe reduces this bite.

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