Potato Ferment

Ingredients

• a peck of good potatoes
• three pounds of flour
• two quarts of stock yeast
• two pails (twenty quarts)

Method

1. 1

   Peel or wash potatoes and boil until soft.

2. 2

   Put hot potatoes on flour with part of the water and mash into a paste; add more water to make up two pails.

3. 3

   Stock away with yeast, cover, and set aside.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 117. The excerpt below is the record exactly as published.

potato ferment. 881.— VIRGIN YEAST. MAIDEN YEAST. Making yeast from the beginning is not much practised, because the dry hop yeast cake and fresh compressed yeast cake can be had at al- most any place to start a batch of stock yeast with; and even the large distilleries retain some yeast of previous batches to start the next batch. It may be made on a small scale in this manner: Take a handful of hops and boil in a quart of water for half an hour; strain off the hops and put the liquor in a strong bottle with a handful of malt and a little sugar; cork up and tie securely with wire, and let it stand in a warm place for forty-eight hours. Then it will be ready to start about two gallons of stock with. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 882.— MAIDEN YEAST. MALT YEAST. Boil half a pound of hops with four gallons of water for one hour; cool down to 170° Fahr. and mash with six pounds of malt for one hour ; add half a pound of sugar and strain it in the yeast tub, a long narrow tub like an ice cream tub. Set this in a warm place, well cov- ered. Fermentation begins in one day; and in forty-eight hours, or when fermentation ceases, it is ready for use. This is a pure malt yeast, and a better result and a stronger yeast is obtained from this recipe, if stocked with four ounces of compressed yeast, or with one quart of previous stock, or eight dry hop yeast cakes dissolved in water. Before adding the yeast, the liquid should be cooled down to 80° Eahr. It may be got ready in from twenty-four to thirty-six hours, according to the strength of the yeast and temperature. 883.— STOCK YEAST. Take five ounces of hops, two pounds of malt, three and one-half pounds of flour, five gal- lons of water, two quarts of stock yeast, or eight dry yeast cakes, or three ounces of compressed yeast. Boil the hops and water for one hour; strain and scald the flour with a part of the water into a smooth paste. Cool the hop water to 165° Fahr. ; add the malt, and let mash and cool down to 85 degrees, about blood warm. Strain and wash off the malt; add the flour paste and the stock yeast, either the liquid stock, or compressed yeast, or dry yeast. Put away in a warm place, well covered, till ready. If compressed yeast is used, it will be ready in about thirty-six hours, or sooner. When the yeast is ready, fermentation ceases, and the liquid gets clear; two ounces of salt may be added, and the stock put in a cold place to keep. It is best to make fresh stock twice a week. For sponge, take one quart to each pail of water; for ferment, take one quart to start four gallons of ferment. 884.— POTATO FEEMENT. Peel or wash well a peck of good potatoes; boil till soft. Put three pounds of flour into the yeast tub; put the hot potatoes on the flour with a part of the water, and mash into a paste; put more water to it, to make up two pails (twenty quarts)

Cook this with the app: pantry check, scaling, and the assistant.