Monday, August 24, 2009

Never Ending Yeast

1 quart warm potato water
1 tsp salt
2 c white or whole wheat flour
1/2 T. dry yeast
2 T. sugar

Stir all ingredients together. Put in warm place to rise until ready to mix for baking. Leave a small amount for start next time. Between uses, keep in covered jar in fridge until a few hours before ready to use again. Do not use metal utensils while making yeast.

Add same ingredients, except yeast, to the everlasting yeast start for the next baking.

No comments:

Post a Comment