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Everlasting Yeast
by Alex Leeb,
14 May 2005
Comment: This is very much like the
sourdough recipes. Our ancestors made their own
yeast starter since they couldn’t just step out to a
corner grocery store or a supermarket to purchase
yeast. |
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1 quart warm potato water
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1/2 cake yeast or 1/2 tablespoon dry yeast
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1 teaspoon salt
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2 tablespoons granulated sugar
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2 tablespoons flour
Stir in all ingredients and put in a warm
place to raise until ready to mix for
baking. Leave a small amount of
Everlasting Yeast for the next time you make
bread.
Keep in cool place and add to the Everlasting
Yeast all of the above ingredients except the
yeast. Do this each time and you will
never run out of yeast.
Now add the Everlasting Yeast that you took out
and make the bread the way you always do.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 14 May 2005] |
