Sibyl Smirl wrote regarding vodka:
> Allow some potatoes to rot thoroughly, in a container to collect the liquid.

(Making yeast)
Jayne NZ replied:
That's how the Maori's used to create yeast. Originally using sweet
> potatoes - Kumara.) Once they had a container full they would just
> add a little water to replace what they used. Today in rural areas
> some still do this, using ordinary potatoes.

Sourdough Starter
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I have made sourdough starter with boiled potatoes pulverized in their cooking water (very wet mix), and after it was going good, sugar and flour, then kept it fed by adding a cup of flour and a cup of water every time I used some, keeping it in the fridge after well started so that the combination of the satisfactory capured yeast strain and the low temp would discourage other organisms. The longer (more generations of yeast) you keep starter going, the better the flavor gets. If you get molds or bad smells, you have to start over.