Make Your Own Vintage Sour Dough Bread Using Everlasting Yeast (Dough Starter), and Homemade Jam
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))
- Mix together and allow to stand for 3 days before using.
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
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
Ingredients:
- 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
- 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 http://grandmasvintagerecipes.blogspot.com She also shares her diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com
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Good evening. Concerning your sourdough starter, yeast in cake form is not available in my country. Can I use instant yeast instead? Thank you
Yes, you can definitely use instant yeast instead of cake yeast for your sourdough starter. Just keep in mind that instant yeast is stronger than cake yeast, so you won’t need to use as much of it. Use about a third of the amount of instant yeast called for in the recipe, and adjust as needed based on how your starter behaves. Happy baking!
What is the yeast cake?
Thank you so much for your resdpond
A yeast cake is typically a pressed block of fresh yeast that is used in baking bread, pastries, and other baked goods. It can also be referred to as compressed yeast or fresh yeast. Yeast cake is usually sold refrigerated or frozen and it’s made up of living yeast cells that are mixed with starchy fillers such as potatoes and cornmeal. This type of yeast needs to be dissolved in liquid and activated before being added to the dough. However, if you can’t find yeast cake, instant yeast is a suitable substitute.