Yeast That Never Fails
- 12 potatoes
- 4 quarts water
- 3 handfuls of hops
- 4 ounces brown sugar
- 4 ounces salt
- 1 Tbsp ground ginger
- Yeast
Boil the potatoes in 4 quarts of water until it is reduced to 3 quarts. Take out the potatoes and mash. Throw the hops into the water. When the hops have boiled to a good tea, strain the water over the potatoes, a small amount at a time, mixing them well together. Add the brown salt, sugar and ground ginger. When milk-warm, add yeast of the same sort to make it rise.
Put in bottles or a jug, leaving it uncorked for a day. Set in a cool place.
Put 2 large Tbsps of this to a quart of flour and, when making up, boil a potato and mix with it.
This yeast never sours and is good as long as it lasts.
Put in bottles or a jug, leaving it uncorked for a day. Set in a cool place.
Put 2 large Tbsps of this to a quart of flour and, when making up, boil a potato and mix with it.
This yeast never sours and is good as long as it lasts.
Submitted by Oct 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min