1 quart warm potato water
1 teaspoon salt
2 cups white flour or wheat flour
1/2 tablespoon dry yeast
2 tablespoons sugar
- Mix all ingredients together in a bowl (do not use metal bowl or utensils).
- Place mixture in a warm place to raise until ready to mix for baking.
- Leave a small amount of mixture (approximately 1/3 cup) for a start for next time.
- Between uses, keep in a covered jar in the fridge until a few hours before ready to use again.
- Add same ingredients except yeast to the remaining start for the next baking.
- By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely, My mom used it about once per week
This recipe was submitted by Thelma – New Braunfels Texas
Thelma would like to hear your feedback on this recipe. It has been a family favorite for years. She also says “when people start making the bread it does take a lot of practice to perfect it. My mom made loafs, rolls, doughnuts, cinnamon rolls, every bread thing known to man…you see we had a large family and on bread days we feasted… “
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