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Ingredients
- 1 tb Sugar
- 1 Cake dry yeast
- 4 c Water
- 1 ts Salt
- 1 Medium-size potato
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Directions
Yield: 6 Portionen
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 1/2 cup water. Wash, pare, and boil potato in 3 1/2 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
Weitere Informationen zur Kategorie Breads.
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