4 medium potatoes 4 cups water
A half a cup of hops
1 cup all-purpose flour
5 Tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast (or 1 dry yeast cake)
Boil the potatoes and drain the liquid into a separate container. Mash the potatoes.
Add the hops to the potato water and simmer for about 20 minutes. Strain through a dam cheese cloth.
Mix the flour, salt and sugar and mix it in with the mash.
Stir in the hops mixture and blend well.
Allow to cool till it is lukewarm.
Soak the yeast in 1 cup of lukewarm, previously boiled water and add to the hops mixture.
Stir in the remaining lukewarm water (previously boiled) and blend well.
Leave the mixture in a warm place for 4 hours – Check on it often, stirring the mixture each time the yeast rises to the top of the dish.
Spoon the yeast in a sterilised bottle (do not tighten the cap) and store in a cool place for up to 3 weeks. Use as needed in bread dough or any other type of dough.
1 cup of potato yeast is equivalent to about 2 teaspoons of dry active yeast.