|¼ cup||Lukewarm Water|
|1 tablespoon||Hop-Flavored Malt Extract|
|1 quart||Boiling Water|
Dissolve yeast cake in lukewarm water, in which ¼ ts. sugar has been dissolved. Set aside.
Add malt extract to boiling water.
Scrub potatoes (do not peel). Cut into sm. pieces and add to boiling water. Boil 10 min. Add ¼ c sugar, mash, and strain.
When mixture is lukewarm, add the dissolved yeast cake. Let rise, or "work," in a warm place for 6 hrs. Pour into Mason jar and store in refrigerator. Makes 1 qt, approx. Keeps for months. Sufficient for 32 loaves. Colonial Cookbook, 1765.
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