I had posted a question in regards to this sourdough starter. My first batch of bread was awesome, great tang. The bread I baked subsequently just didn't have the zip. I was asked to share the recipe so here it is. Maybe someone has tried this type of starter before? I was wondering if I should add some more potato from time to time?
This recipe came from Bob's Red Mill. I live about a 1/2 hour from their store... It's a great place to shop.
Bob's Red Mill Sour Dough Starter
1 cup warm water (105-115F)
1 1/2 cups white unbleached flour
1 t sea salt
1 t sugar
1 medium potato, peeled and grated

In a 2 c measure mix together water, flour, salt & sugar. Add potato sufficient enough to make a full 2 cups.

Pour mixture into a 1 quart widemouth jar. Place a cheesecloth over the container and allow to set in a warm place for 24 hours. Stir and cover with plastic wrap. The mixture will become light and foamy in 2-3 days. Stir down each day.

Pour the fermented starter into a glass jar fitted with a tight lid and place in fridge. In 2-3 days when the hooch collects on top it is ripened enough to use.

It smells like blue cheese (well to me anyway)..really pungent..but the bread was great!
If you try it let me know what you think and would appreciate any input.