1 Medium-size potato 1 Cake dry yeast
1 ts Salt 1 tb Sugar
4 c Water
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 1/2 cup water. Wash, pare, and boil potato in
3 1/2 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. The Household
Searchlight - 1941
