Prep 2 hrs
Cook 0 mins
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.
- 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
- 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.
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
I'm in the process of using this, it did rise great but I have some concerns about the amount of water in it; thinking I might either reduce the water or increase the flour. I have several sourdough starters that I keep going all the time and thought this would be a nice addition to the flavors I've already got - I'm planning on making bread with it today and have put aside about 2 tablespoons full to use as starters for the next time. I'm eager to check out the flavor as it ages. I'll be back to post a photo but have to switch browsers first and right now EI doesn't seem to allow me to post