Tuesday, January 27, 2009

Everlasting Yeast

* 1 quart warm potato water
* 1/2 yeast cake or 1/2 Tbsp dry yeast
* 1 tsp salt
* 2 Tbsp sugar
* 2 cups of white or whole wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix
for baking. Leave a small amount of everlasting yeast for a start for next time.
Between uses, keep in a covered jar in refrigerator until a few hours before ready to
use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next
baking. By keeping the everlasting yeast started and remaking some each time,
yeast can be kept on hand indefinitely.


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