Hello from India
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.