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Yeast Ferment

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Submitted by jennie20002000

YIELD

1 quart

PREP

10 min

COOK

15 min

READY

35 min

Ingredients

1 1
EACH EACH POTATOES
medium size
1 1
EACH EACH YEAST, ACTIVE DRY
package, cake *
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML SUGAR
4 946
CUPS ML WATER

Directions

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 ½ cup water.

Wash, pare, and boil potato in 3½ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 47 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 601mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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