Yeast Starter
100 g (1 cup) + 50 g (1/2 cup) flour
100 ml (6 tbsp.) oil
100 ml (6 tbsp.) water
> 10 g (2 tsp.) honey
Place the 100 g (1 cup) of flour, oil, water and honey in a bowl.
Mix well and knead, adding a little more flour as needed to keep the dough from sticking to your fingers.
Let rest at least 2 days near a radiator.
Add the remaining 50 g (1/2 cup) of flour and knead again; let rest another 2 days. Your starter is ready to use.
Witch Yeast
l cup mashed potato
1/4 cup sugar
2 tsp salt
l cup warm water (105-115)
Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour. Use, or seal and refrigerate. Can be used in the white bread or in other sourdough recipes if you choose.
Recipe From: A cookbook published by the Methodist Church women of Delphi, Indiana.
Substitute for Yeast
Boil one pound of flour, one quater pound of brown sugar and a little salt in two gallons of water for one hour. When milk-warm, bottle and cork close, and it will be ready for use in twenty-four hours.
Recipe From: Compendium of Cookery and Reliable Recipes, 1890
