Yeast ferment
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium-size potato | |
| 1 | teaspoon | Salt |
| 4 | cups | Water |
| 1 | Cake dry yeast | |
| 1 | tablespoon | Sugar |
Directions
The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in ½ cup water. Wash, pare, and boil potato in 3½ cups water. Drain potato. Save potato water. Mash potato and add sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture.
Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941
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