Everlasting Yeast

 

1 quart warm potato water (strained excess water after boiling potatoes)

½ Yeast Cake or ½ T. Dry Yeast

1 tsp. Salt

2 T. Sugar

2 C. White or Whole Wheat Flour

 

Stir all ingredients together. Place mixture in warm place to rise until ready to use for baking. Leave a small amount (about 2/3-1 C.) as a start for the next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again. Add same ingredients (except yeast) to the yeast start for the next baking.