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Yeast Ferment


1 medium potato

1 cake of dry yeast
(1 pkg of active dry yeast-not rapid rise)

1 Tsp salt

4 cups water

1 Tbsp sugar


Dissolve the yeast in 1/2 cup water.

Peel the potato and cook in the remaining 3 1/2 cups water.

Drain and save the potato water.

Mash the potato with the sugar and salt.

Cool to lukewarm then add the yeast and the potato water.

If needed, add more water to make 1 quart of mixture.

Cover and let set in a warm place overnight.

Use as a starter for making bread or rolls.

Unused portion may be stored in fridge for several days.