Prize winning recipe
Starter: Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight.
In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400 F) about 45 minutes. 3 loaves.
Lyd Smith, Los Angeles, CA.