Yeast ferment

Yield: 6 servings

Measure Ingredient
1 \N Medium-size potato
1 teaspoon Salt
4 cups Water
1 \N Cake dry yeast
1 tablespoon Sugar

The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in ½ cup water. Wash, pare, and boil potato in 3½ cups water. Drain potato. Save potato water. Mash potato and add sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture.

Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941

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