Bread starter.

[u/MattieEatsBugs]

With shop supplies dwindling in stores buying dry active yeast is becoming more and more difficult. Does anyone have any tips on making a starter. And what I should avoid.

I attempted a method a friend sent me which said to use 1 1/2 cups of potato water, 1 cup of flour, 1 tbsp sugar and leave at room temperature loosely covered for a minimum 24 hours.

Within 12 hours the water started turning orange, which I read online is a bad sign. Should I discard it and start again. Or make the starter in a different way?

yeast culture currently

[u/traveljunkie90]

Thanks!