Sunday, March 28, 2010

Old-time Yeast from Alice Hafen's Recipe collection






Cook a medium-sized potato in 1 quart of water.



Mash fine and add enough water to make 3 pints. 



Put into a quart jar.



Dissolve 2 packages of any quick yeast in 1/2 cup of lukewarm water.



Add to the jar with 2 tsp sugar and 1/4 tsp salt.


Soon it will start to work and foam.







Use two cups of this starter and follow your favorite recipe, deducting 2 cups of water from the recipe for the water used in the starter.







The remaining starter in the jar should be covered and put in a cool place or refrigerated to be used the next time.







Next baking, add warm potato water, sugar and salt and proceed as before. Always keep the jar in a pan of good warm water while it is working.



A half package of yeast may be added every month or so, but it may be used for many months without.

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