Everlasting Yeast...I have a couple recipes, for the most part they are all the same anyway:
1 quart warm potato water (1 qt warm water plus 1 Tbs potato flakes)
1/2 Tbs yeast
1 tsp salt
2 Tbs sugar
2 Tbs flour
Mix and let stand 12 hours at room temp. Leave 1/3 cup in container when baking, then replenish with same ingredients...just no more yeast. Let stand 12 hours after replenishing and then keep stored in fridge. Try to use regularly, or discard a batch and replenish every 3-4 weeks.
The other is a larger version of the recipe:
4 cups warm potato water
1 teaspoons salt
2 cups white flour or wheat flour
1 1/2 teaspoons dry yeast
2 tablespoons sugar
Here's a couple of my recipes...how do I use the everlasting yeast in these recipes? What is the gist of the yeast amount/usage with everlasting yeast?
One Hour Bread
makes 3 loaves
4 Tbs yeast
1/4 cup honey
3 cups warm water
1/2 cup melted butter
1 cup powdered milk
8 cups flour
The entire thing gets mixed in the Kitchenaid and it does all the work :o) Divides into 3 regular loaves and bakes 350 for 30 minutes.
We use this one alot for regular bread, cinnamon rolls, pan rolls, raisin bread, etc.
How do I start using the everlasting yeast in this recipe? For get the water in the recipe and that's it? I'm telling you, I'm just a bundle of non-understanding today. Must be all the recent rains. I'm addlepated ;)
Our other standard recipe here is a big 6 loaf batch:Is there some kind of ratio I need to know about to use this? Am I just making a mountain out of a simple little ant hill here? I found a recipe that already haa the everlasting yeast worked in...but I like my recipes :o( I have some favorites that I know work, that I know we like.
6.5 cups hot water
1 cup oil
1 cup honey
2 Tbs dough enhancer
1/3 - 1/2 cup gluten
2 tbs salt
5 Tbs yeast
18 cups flour
You mix all together with just 8-10 cups flour to sponge for 20 minutes, then add in remaining flour to make a soft but kneadable dough It divides up to 6 loaves and bakes at 350 for 35-40 minutes. We use mostly Prairie Gold flour in this, sometimes a cup or two of bread flour.
And honestly, if I'm making yeast that will last forever, I just plain want to know I can use it for whatever I might decide on on any given day, kwim? Food storage-wise, I could store a bunch of bulk yeast, but when you use about 6 pounds yearly, just how much can I seriously store? The Everlasting Yeast is the answer, I just know it, but dangnabbit if I have a clue how to work it in.
I'm telling you, I'm reverting to my second childhood in terms of clarity of thinking some days. Someone come draw me a picture and spell it out for me really s-l-o-w ok?