Yeast
- 1 quart Irish potatoes
- 3 quarts water
- Handful of hops
- 4 ounces powdered white sugar
- 2 ounces salt
- 4 ounces yeast
Boil the potatoes in water. When done, take out the potatoes, one by one, on a fork. Peel and mash them fine in a tray with a large iron spoon, leaving the boiling water on the stove during the process. Throw in a handful of hops into the water, which must scald, not boil, as it turns the tea very dark if you let the hops boil.
Add the powdered white sugar and salt to the mashed potatoes. Slowly stir in the strained hop tea so that there will be no unsightly lumps. When milk-warm, add the yeast. Pour into glass fruit jars or large, clear glass bottles to ferment, being careful not to close them tightly. Set in a warm location in winter, a cool with love and patience one in the summer. In 6 hours, it will be ready for use. The jar or bottle must be securely closed.
Store in a cold room in winter and refrigerate in the summer. This yeast will keep for 2 weeks in winter and one week in the summer. Bread made from this is always sweet.
Add the powdered white sugar and salt to the mashed potatoes. Slowly stir in the strained hop tea so that there will be no unsightly lumps. When milk-warm, add the yeast. Pour into glass fruit jars or large, clear glass bottles to ferment, being careful not to close them tightly. Set in a warm location in winter, a cool with love and patience one in the summer. In 6 hours, it will be ready for use. The jar or bottle must be securely closed.
Store in a cold room in winter and refrigerate in the summer. This yeast will keep for 2 weeks in winter and one week in the summer. Bread made from this is always sweet.
Submitted by Oct 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min