Here is the sourdough starter recipe that I use. It came from Richard Bolt. I never had the opportunity to eat at his wagon, but I know some who did. I do have a copy of his cookbook, "Forty Years Behind the Lid". Richard Bolt was a genuine chuckwagon cook. Sourdough Starter Richard Bolt spent over 40 years as a chuckwagon cook. He cooked for most all the large ranches in Texas, spending his last days at the Pitchfork. 1 pkg Fleischmann's dry yeast 2 pints warm water ADD 2 tablespoons sugar 2 pints flour 1 potato, cut in fourths 1 Obtain an earthenware crock with a good lid, close fitting but not air tight. 2 In the crock, mix the yeast in the warm water, and add the sugar, flour, and potato. 3 Let this rise until very light and slightly aged. In hot weather, the starter could be ready in 10 to 12 hours. If the weather is colder, it will take longer. 4 Stir this mix often. Recipe Source Author: Richard Bolt Source: Forty Years Behind the Lid "Sourdough starter is as temperamental as a woman so treat it like your wife-- with tender loving care."