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AUNT SARAH'S POTATO YEAST

(German) - (Pennsylvania Germans)







9 medium-sized potatoes.
5 tablespoons sugar.
2 tablespoons salt.
1 quart water.
Grate the raw potatoes quickly, so they will not discolor, pour over
the grated potato the quart of boiling water, add salt and sugar, cook
several minutes until the consistency of boiled starch, let cool, and
when lukewarm add 1 cup of good yeast. Stir all together in a crock,
cover and let stand in a warm place three or four hours, when it is
foamy and rises to top of crock, stir down several times, then fill
glass fruit jars, cover and stand away in a cool place until needed.
This yeast will keep about ten days. Use one cup to about three pounds
of flour, or one quart of liquid, when setting sponge for bread. Save
one cup of this yeast to start fresh yeast with.











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