Biscuits: Place flour in a large bowl and make a well in the flour. Pour starter
into the well and add all other ingredients. Stir until mixture no longer picks
up flour. Cover and let rise three to four hours, or overnight.
Place dough on floured board and roll to one-half-inch thickness. Cut out biscuits
and place in greased cast-iron Dutch oven. Set by the campfire to rise for one to
two hours. Place hot lid on oven, set oven on coals, and place coals on lid. Cook
until brown (five to eight minutes).
Sourdough Starter: Dissolve yeast in warm water, and then mix all ingredients
in a one-gallon crock. (Do not use a metal container.) Cover with a close-fitting
lid and let the starter rise until light (12 hours in warm weather, longer in cool
weather). Do not let the starter get cold, ever.
After using part of the starter, add one cup warm water, two teaspoons sugar,
and enough flour to mix to the starter's original consistency. Add more potato
occasionally as food for the yeast, but do not add more yeast. Use daily for best
results. Starter improves with age.
Source: Anne Christian, Figure 3 Ranch, Amarillo, Texas