September 15, 2011 - 9:57pm
Hello from India
Hi,
I absolutely new to baking bread and have just become a member here . I do want to start though and would like some advise on a recipe for a yeast substitute that I came across in an old cook book. The recipe calls for 1 small potato, boiled and mashed well, to be mixed with 2 tsps sugar, 4 tsps flour, 1 cup water and two grains of sea salt. This has to be bottled and kept in a warm place for 24 hrs. by which time it would have fermented and can be used for baking bread. This can also be used as a starter for further batches.
I would like to know if anybody has tried this before and any other tips.
Thank you.
Devi
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eventually a sourdough starter. Welcome to TFL!
I have not worked with this particular recipe but it can be done. I would use a flour with as much whole grain as possible so that the natural yeast numbers in the flour are high. If water is chlorinated, let it stand covered yet open for a day before using so the chlorine can dissipate.
Let us know what happens. :)
Thank you, Mini Oven. Will try it out and let you know.
Devi