Step 2: Getting Started:
Peel and cook the potatoes until soft drain and mash reserving 1/2 cup of the coking liquid.
In a medium bowl add the 1/2 cup of potato liquid (cooled to between 105-107F.) to three packets of Active Dry Yeast- mix well.
Set this bowl aside for 10-15 minute until the mixture gets foamy.
Into a large bowl add the "working" yeast/potato water to:
1/2 cup flour
1 cup of coled mashed potatoes
1 Tablespoon of ground Ginger
Set the bowl aside loosely covered with a kitchen towel until the mixture has risen and is bubbly. The time it takes for this step depends on the warmth of the room.