A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Potatoe Yeast.

Boil potatoes of the mealy sort, till they are thoroughly soft, skin and mash them very smooth, and put as much hot water on them as will make a mash of the consistency of common beer yeast, but not thicker. Add to every pound of potatoes, two ounces of treacle, and when just warm, stir in for every pound of potatoes, two large spoonfuls of yeast. Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use. A pound of potatoes will make near a quart of yeast, which has been found to answer the purpose so well, as not to be able to distinguish the bread made with it, from bread made with brewer’s yeast.