Yeast – Starter & Continuous

Ingredients

1. 1 quart warm potato water* ½ yeast cake or ½ tbsp. dry yeast
2. 1 tsp. salt 2 tbsp. sugar
3. 2 cups white or whole-wheat flour

Directions:

1. Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount for continuous yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
2. Add same ingredients, except yeast, to the continuous yeast starter for the next baking.
3. By keeping the continuous yeast starter and remaking some each time, yeast can be kept on hand indefinitely. *Strain excess water after boiling potatoes, refrigerate in air-tight container.