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| POTATO YEAST STARTER | |
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ABOUT POTATO STARTER: Potato Starter is similar to sourdough, and was commonly used for home baking in times when commercial yeast was not available. Sourdough is an acquired taste. For centuries, before packaged yeast was available, this method was used for leavening (tiny fermentation bubbles which make dough light and airy) breads. Instead of using the active dry yeast called for in our modern version above, our ancestors retained a small portion from old starter batches to add to each new batch. Batches of starter were transported on stage coaches across long journeys and shared by neighbors and friends. One version was called Friendship Starter. And there were many versions. Special strains developed over time which were coveted by their owners; some of these became famous, such as the San Fransisco Sourdough strain (Lactobacillus Sanfranciscensis). POTATO YEAST STARTER: 2 large potatoes, peeled, boiled 2 tablespoons flour 2 cups water (from cooking potatoes) 1/2 teaspoon active dry yeast 1/2 cup unbleached flour (about) Take 2 good sized Irish potatoes, peel, and boil until done. Reserve 2 cups of the water in which the potatoes were boiled. When the water is lukewarm (not hot) add the yeast. Mash the potatoes until perfectly smooth and while they are still hot, add 2 tablespoonfuls of flour, stirring until smooth. Stir in 2 cups of the potato water with yeast. Mix well. Stir about 1/2 cup of flour, or enough to make a moderately thin batter, the consistency of heavy cream. Cover lightly with a damp cloth and set the mixture in a warm place to rise, such as above a hot water heater. When the potato starter is light and bubbly, it is ready for use. This yeast may be kept in closely covered jar for several days. Store in the refrigerator any that will not be used and use within 1 week. If the mixture will not be used within one week, discard half (or give it to a friend) and stir in another 1/2 cup flour to feed the starter. The mixture should smell like fresh yeast; if any liquid accumulates, stir it down. Discard potato starter if it begins to acquire a sour odor, and start again from scratch, using well scrubbed utensils and containers. Add the liquid yeast to pancakes, waffles, quick breads, yeast breads, etc. Use it with additional leavening until the starter is active enough to stand on its own. Submitted by: CM | |
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