1 quart warm potato water
1/2 yeast cake or 1/2 tbsp dry yeast
1 tsp salt
2 tbsp sugar
2
cups white or whole wheat flour
Place all ingredients together. Place in a warm spot to rise until
ready to use in baking. Leave a small amount of everlasting yeast for starter between baking times.
Keep
in covered jar in refrigerator until a few hours before you are going to use it.
Add the same ingredients
EXCEPT THE YEAST, after using to bake. By keeping this starter and remaking it each time, you can keep indefinitely.
