Evening Republican, Volume 15, Number 42, Rensselaer, Jasper County, 18 February 1911 — Witch Yeast [ARTICLE]

Witch Yeast

Boil three medium-sized potatoes in one quart of water. When tender pour water (boiling) over a handful of flour, stir in teaspoonful of salt, a handful of sugar and the potatoes well beaten; add one pine cold water. Add one-half cake of well-soaked yeast Let rise in warm' place until foamy, then save a teacupful, after stirring well, for next baking, using instead of the yeast. Mix as for any bread, adding one handful each of salt and sugar to flour. If yeast should be acid when wanted add one-half teaspoonful of soda and beat foamy. This yeast can be kept for weeks.