Yield: 1 Qt
| Measure | Ingredient |
|---|---|
| 1 \N | Yeast Cake |
| ¼ cup | Lukewarm Water |
| ¼ teaspoon | Sugar |
| 1 tablespoon | Hop-Flavored Malt Extract |
| 1 quart | Boiling Water |
| 3 mediums | Potatoes |
| ¼ cup | Sugar |
LISA CRAWLEY/TSPN
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.