Farmer's Yeast

Long before commercial dry yeast came in foil packets at the grocery store, farmers and homesteaders made their own. This farmer’s yeast starter is the old-fashioned method, using boiled potatoes for sugars and starches the yeast can feed on, hops for natural antimicrobial preservation and a slight bitter flavor, and honey for additional yeast food and sweetness.

The technique is straightforward but takes patience. Hops and potatoes simmer together until the potatoes are tender, releasing their starches into the water. Strain out the hops, puree the potatoes back in with whole wheat flour, salt, and honey, then heat to boiling and cool to lukewarm. The dissolved yeast goes in once it’s at the right temperature; too hot and you’ll kill the yeast, too cold and it won’t activate.

Let the mixture sit at room temperature until light and spongy. This usually takes 4 to 6 hours depending on room temperature. The starter doubles in size and develops a slightly sour, beery aroma. That’s working yeast.

Stored in a scalded jar in the fridge (covered loosely so it can breathe), this starter keeps for weeks. Use 2 cups in place of 2 packages of commercial yeast in any bread recipe. Don’t freeze; cold kills the yeast over time.

Pro Tips

• Find dried hops at homebrew supply shops; fresh hops with pollen are even better if you can source them.
• Scald jars and lids before storing to prevent contamination.
• Replenish by adding flour, sugar, and water as you draw from the jar; it grows back.
• The starter will smell yeasty and slightly funky; that’s normal.
• If a thin clear liquid (hooch) forms on top, stir it back in.

Variations

• Sub agave or maple syrup for honey for different flavor notes.
• Use red potatoes instead of white for slightly different sugar profile.
• Add 1 tablespoon raw apple cider vinegar to encourage wild fermentation.