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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Everlasting Yeast

by Alex Leeb, 14 May 2005

Comment:  This is very much like the sourdough recipes.  Our ancestors made their own yeast starter since they couldn’t just step out to a corner grocery store or a supermarket to purchase yeast. 

  • 1 quart warm potato water

  • 1/2 cake yeast or 1/2 tablespoon dry yeast

  • 1 teaspoon salt

  • 2 tablespoons granulated sugar

  • 2 tablespoons flour

Stir in all ingredients and put in a warm place to raise until ready to mix for baking.  Leave a small amount of Everlasting Yeast for the next time you make bread.   

Keep in cool place and add to the Everlasting Yeast all of the above ingredients except the yeast.  Do this each time and you will never run out of yeast.  

Now add the Everlasting Yeast that you took out and make the bread the way you always do. 

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 14 May 2005]


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Last Updated: 25 Jul 2014

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