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.
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