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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.
Submitted by Tess M Oct 22, 2009
15 min 30 min 45 min


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