Email to Freya Friedman      

YEAST (from Scratch)

Source of Recipe


"The Southern Hospitality Cookbook" from the Lady's Island Middle School "Gullah Chair" Art Exhibit at the Columbia Museum of Art, South Carolina






List of Ingredients



• 6 Potatoes
  
• 1/2 cup Hops tied in a muslin bag
  
• 1-1/2 Quarts Water
  
• 1/2 cup Sugar
  
• Flour
  
• Cornmeal
  






Instructions



1. Boil 6 potatoes and the 1/2 cup of Hops tied in the muslin bag in 1-1/2 Quarts of water;
   
   
2. When potatoes are fully cooked, drain potato-water into a kettle over enough flour to make a stiff batter;
   
   
3. Set batter over burner until it gets very hot but is NOT bubbling; Take batter off fire and set aside to cool;
   
   
4. Mash the six cooked potatoes completely;
   
   
5. When batter is cooled add 1/2 cup Sugar and stir into the mashed potatoes until a dough forms, then put dough in a warm place to rise;
   
   
6. When dough has sufficiently risen add enough Cornmeal to make the dough thick enough to roll out;
   
   
7. Once rolled out, cut into cakes;
   
   
8. Spread Yeast cakes on a clean board to dry;
   
   
9. Then use your homemade cakes of Yeast, as needed, as a leavening agent in bread batters.
   
   
10. YIELD:
    
    






Final Comments


Keep your finished Yeast cakes refrigerated at all times.