Yeast Ferment
Yield
1 quartPrep
10 minCook
15 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
medium size |
|
| 1 | each |
yeast, active dry
package, cake |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 4 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
medium size |
|
| 1 | each |
yeast, active dry
package, cake |
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 946 | 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.
