Recipe by Kzim4
This will make a small amount of purchased yeast last indefinitely....hence the name! Got this recipe from a church-produced cookbook. Prep time is just a guess.
Top Review by Margie Brock
Am in the process of using this-it reminds me of a potato sour dough receipe I have been using for years-in that recipe the taste gets better with age and am hoping this one does. Will let you know. Thank you. Margie
- 1 quart warm potato water
- 1 teaspoon salt
- 2 cups white flour or 2 cups wheat flour
- 1⁄2 tablespoon dry yeast
- 2 tablespoons sugar
Directions See How It's Made
- Mix all ingredients together in a bowl (do not use metal bowl or utensils).
- Place mixture in a warm place to raise until ready to mix for baking.
- Leave a small amount of mixture (approximately 1/3 cup) for a start for next time.
- Between uses, keep in a covered jar in the fridge until a few hours before ready to use again.
- Add same ingredients except yeast to the remaining start for the next baking.
- By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.