Home › The Principles of Cookery › Potato Yeast

Potato Yeast

Boil some good mealy potatoes until they are quite soft. Peel and weigh them, and while they are hot mash them till they are smooth. Mix them quickly with as much boiling water as will make the mash of the consistency of good beer yeast. Rub the puree through a sieve, and add for every pound of potatoes either two ounces of treacle or an ounce of brown sugar or honey. Boil the mixture until it is as thick as batter, and stir into it whilst it is warm two large spoonfuls of yeast for every pound of potatoes. Cover with a cloth, and keep in a warm place till it has done fermenting. In twenty-four hours it will be ready for use. It will be necessary to use twice as much of this yeast as of beer yeast to make bread. Sufficient, a pound of potatoes will make a quart of yeast.