One of the best breads is homemade Sour Dough Bread. When my children were young they got so spoiled to eat that was all they wanted! So we took a short hiatus from it since I got tired of them refusing other breads! Make your own sourdough starter with this Everlasting Yeast recipe. Then using that starter, make the delicious bread recipe included. Want a little something sweet on your bread? It would taste really good with this homemade Raspberry and Rhubarb Jam!

Everlasting Yeast (Sour Dough Starter)

When I was a young housewife in Indiana many, many, years ago, a late family friend shared this recipe for a delicious sour dough bread starter using mashed potatoes. Can be used to make great sour dough bread!

  • 1 cup mashed potatoes
  • 1 tbsp salt
  • 3 tbsp sugar
  • 3 cups lukewarm water (98 degrees)
  • 1 yeast cake (broken)
  • 1 tsp ginger ((the first time you make this))
  1. Mix together and allow to stand for 3 days before using.
  2. Feed with the following every 3 to 5 days:

    3 tablespoons instant potato flakes

    3/4 cup sugar

    1 cup warm water

    Let sit out all day or night, then refrigerate.

    Note: When you feed the dough, don’t repeat the starter ingredients.

Sour Dough Bread with Everlasting Yeast

This is a great bread to make with the Everlasting Yeast (recipe above).

  • 1 cup sour dough starter ((the everlasting yeast))
  • 1 1/2 cups water
  • 1/2 cup oil
  • 1/4 cup sugar
  • 2 tsp salt
  • 5-6 cups bread flour
  1. Optional Add-ins:

    1/2 cup oat bran

    1/2 cup wheat bran

    3 tablespoons soy flour

    1/2 cup powdered milk

    1 cup bran

    Mix ingredients. Let stand overnight in a big bowl in a warmed oven. Knead dough about 15 times on a floured surface. Divide into 3 parts. Knead each about 15 times, then a few times in a bit of olive oil. Put into greased loaf pans. Bake at 350 degrees for about 30 minutes.


Raspberry Rhubarb Jam

  • 2 cups fresh raspberries ((or 1 16-oz pkg frozen))
  • 4 cups rhubarb (chopped)
  • 1 cup water
  • 1 pkg pectin ((1 3/4-oz) )
  • 5 cups sugar
  1. Combine the raspberries and rhubarb with the water in a heavy saucepan. Cook over medium heat for an hour or until the rhubarb is tender. Dump in the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Boil for 4 minutes, skimming the foam.

    Ladle the hot mixture into hot sterilized jars leaving a half-inch headspace. Seal with not 2-piece lids. Process in a hot water bath for 10 minutes.

    Yield: 3 to 4 pints


The Author:

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at She also shares her diabetic recipes and information at

Photo Credit: Tiverylucky |

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