Bread Baking Course Chapter 4

Potato yeast

In the early days when bread making was part of every housewife’s daily routine, the simple technique of preparing a potato-yeast starter or plant was a common practice. This ensured that yeast was continually available for the baking of breads or rusks.

Bread prepared in this way has an unmistakable flavor, with the added advantage that it lasts considerably longer because of a very slow rate of fermentation. Due to the slow rising process the grain as well as the shape is beautifully even. The best time to prepare the yeast is early in the morning. The dough is kneaded in the evening and left to rise overnight.

Potato-yeast starter

1 medium potato, peeled and thinly sliced

6 g yeast or 2 ml dry yeast granules

15 ml sugar

15 ml salt

15 ml flour

750 ml lukewarm water

1.      Place potato slices in the bottom of a screw-top jar with at least 1 liter capacity. Combine crumbled yeast, sugar, salt and flour, and pour over potato. Stir and close jar tightly. Allow to stand in a slightly warm spot for 8 to 10 hours until a thick frothy layer forms on top of the liquid (in warm weather room temperature is sufficient)

2.      Stir mixture and pour off approximately 625 ml active liquid. The remaining liquid should be sufficient to cover the potato slices. The active liquid is then incorporated into the dough as leavening agent. The remaining potato slices form the starter or potato plant. No additional yeast will be required to restart the fermentation. The starter may be refrigerated several days until required.

3.      To reactivate the plant, remove two thirds of the potato slices and add again:

1 small potato, peeled and thinly sliced

15 ml sugar

15 ml salt

15 ml flour

750 ml lukewarm water

Stir mixture and continue in the same manner as described above.

4.      To use the active potato-yeast liquid, omit yeast and replace approximately 625 ml of the liquid in any recipe with this mixture. To allow for the salt and sugar present in the active yeast liquid, decrease the salt and the sugar in the recipe used by 10 ml each. If a recipe calls for milk instead of water only, powdered milk may be added with the flour.

5.      Prepare the dough and allow to rise tightly covered for 6 to 8 hours in a warm spot, or overnight at room temperature. If sufficient time for this prolonged rising is not available, add 6 g yeast for quicker results. The best time to prepare the dough is in the evening. Allow to rise overnight in a large covered bowl and knead down first thing in the morning.

6.      Shape breads; allow rising in a warm spot for 4 to 6 hours and bake according to the instructions given for a specific recipe.

Terminology

Enzyme: (n)

An unorganized or unformed ferment, in distinction from an organized or living ferment; a soluble or chemical ferment. Ptyalin, pepsin, diastase and rennet are good examples of enzymes.

Gluten: (n)

The viscid, tenacious substance which gives adhesiveness to dough.