From the Granddaughter's Inglenook Cookbook, 1973, Brethren Press, Elgin, Illinois
1 cake yeast
1/2 c. sugar
1 pt. lukewarm water
Dissolve yeast in 1 pt. water in which potatoes were boiled. Mix well; add 1/2 c. sugar and stir thoroughly. Pour into a 2 qt. glass jar; cover loosely and let stand in a warm place overnight. In the morning put rubber on the jar and screw cover tight. Set away in cool place. When ready to make bread pour into the yeast 1 pt. potato water. Mix well; then stir in 1/4 c. sugar. Let stand in warm place for 5 hr.; then stir it down and use 1 pt. of the mixture for making 4 loaves of bread. Cover the rest and keep in cool place. -- Mrs. Pearl Hoefle, Vinton, Iowa.
