The 1901 Cookbook Archive
No. 3680 — Potato Yeast
English historical translation of Molokhovets recipe No. 3680 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and boil 10 medium potatoes, drain and immediately rub them hot through a fine sieve.
Add 1½ glasses finest wheat flour and 2 tablespoons good brewer's yeast. Mix well and let ferment in warmth, then move somewhere cold.
For a dough made with 5 pounds flour, use half the prepared potato yeast.
To renew the other half, add 5 boiled potatoes, ¾ glass flour and 1 tablespoon brewer's yeast, prepare in the same way and cool again.
Repeat by taking half for baking and replenishing the remainder with the same amounts of potatoes, flour and yeast.
Historical editorial note: Successive starter renewals and historic storage conditions require modern hygiene safeguards.
Original source: Read Russian recipe No. 3680. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.