Blog entry by Dan Silfies
|Some of the potato yeast breads baked in the bake oven|
As I have never made yeast before, I was uncertain of what my results would be. Keeping this in mind, I used a basic white bread recipe that I knew well. I substituted one cup water for one cup of the potato yeast and added no additional yeast.
The resulting dough didn't rise as much as it did with store bought yeast. However, after punching it down and forming into 2 loaves, letting rise again and baking, I was surprised. The finished bread, although slightly denser, rose to make wonderful bread with just a hint of potato.
The recipe claims that it will last several weeks so I saved the remaining yeast and used it a week later; although it smelled sour, the bread had no sourness to it.
The yeast recipe that I used can be found in the Landis Valley Cookbook, along with other variations on making yeast.