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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Everlasting Yeast Recipe

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This recipe for Everlasting Yeast is from Dorothy Reynolds and Clarabell Knapp's Danish recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
3 c. water
1/4 tsp. sugar
dash of salt
Directions:
Directions:
This should be made in a pottery or a wooden bowl. Take one cup of water and heat to 125º. Add sugar and salt. Add this to the flour. Knead as for bread. Have the remaining water boiling. Slowly add the remaining water over dough, which will make a thin batter. Cool to 80º. Keep at this temperature for 48 to 60 hours. This is the "mother" and will keep active with potato water or sugar. A batch of bread requires 2 cups of yeast.

 

 

 

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