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We got ours on ebay.

What a neat idea, just doing it all in one jar. Less dishes, so I definately like it! I'll give this one a try this weekend.

Valmom, I think you are right. From what I've been reading, you can just continue feeding your starter with the potatos and potato water. I have also found recipes that do not need yeast to make the starter, but do call for sugar, like this one:

My favorite way to cook crookneck squash is to slice it, dip it in egg, and then coat in bread crumbs with parmesan cheese mixed in. Then fry in butter. Yum! Otherwise, I just slice and fry in butter, and serve with salt and pepper.

Well, it's been a few weeks since I have journaled...I've been going through a tough time. I don't really have the heart to write about it right now, but maybe someday. Anyway, I have been lurking here, posting occasionally, seeing what everyone is up to. Today, I'm feeling kind of okay...

Oh, thank you Lesa, I didn't even notice that! ...But you're right, I'm not sure if I understand her answer either! :lol: I'm going to keep researching I guess.

This is the link for the potato starter and bread recipe. I would like to get away from buying yeast if at all possible, so I have been looking into making breads without yeast, and I have no shortage of potatoes right now! I just wasn't sure if, for making the next batch of starter, if you...

I had always thought that the earliest soaps made from wood ash (potassium hydroxide) were more of a cream than an actual bar depending on how it was made?

I am interested in making bread using a potato starter. I found a recipe that I want to use, but I am just wondering if once I have made the starter, if I can use a little bit of it to make the next batch of starter, rather than starting from scratch. Has anyone else made potato bread that...

Oh my word freemotion! I made these this weekend, and they were delicious! Thanks for sharing this recipe, my kids absolutely loved them. I used the pancake recipe from Nourishing Traditions and soaked it overnight. Yum :drool

This year my youngest son wants to be a clone trooper from Star Wars, and we already have a costume for it that they use to play in, so that one's all set. My oldest want to be a SWAT team guy. So, I'm thinking I'll find a black jacket at the thrift store and get some iron-on letters to put...

Maybe that's why my apples haven't gotten mushy. We use our food saver, which vacuum seals the bags.

From what I understand, the apple variety plays a big part in whether or not they will freeze well. The golden delicious usually keeps a pretty good texture when frozen, but I'm not sure about the Rome. And you can soak them in salt water after you slice them so they don't turn brown, then...

When we have a bunch of extra apples, we peel, core, and slice them. Then we bag up about 3 cup portions using our food saver and freeze them, but you could just use some kind of freezer containers. It's very convenient having frozen apples all cut up and ready to use for pie, apple cake (I...

Never heard of kenaf, but I've made paper out of broccoli stems.

Hi lonepine, I think I recognize you from another forum? :welcome

Green Tomato Jam: http://agoodappetite.blogspot.com/2009/10/first-frost-green-tomato-jam.html

I'm getting sick of yellow pear tomatoes! I can only find so many recipes to use them, and they just keep coming. Pretty soon we're going to be reduced to eating bowls of yellow pear tomatoes for dinner.

Tequila and canning...sounds like my kinda day. :lol:

Your tomato harvest is beautiful!!!