Response to "Making" Vinegar and "Capturing" Yeast

I don't know about vinegar but I can tell you how to capture wild yeast. The ingredients are: 4 cups unbleached white flour, 2 teaspoons salt, 2 tablespoons honey, 4 cups potato water(water drained off of cooked potatoes) Mix this in a non-metal container big enough to allow for it to expand. cover it loosely and let it stand for two or three days. It should be foamy and smell yeasty and sour. If it molds and smells rotten dump it and start over. The yeasty sour smell means you have captured wild yeast and have a good starter. Let it stand a few more days in the refrigerator to develop a good sour smell. This is in a small Storey Country Wisdom bulletin I bought at a hardware store. It has some very good recipes and very clear directions on using sourdough. They have a web site where you can order one for a little over $3.00. http://www.storey.com Peggy

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