No. 3682 — Renewable Homemade Yeast Starter
English historical translation of Molokhovets recipe No. 3682 from the 1901 Russian cookbook, retaining original methods and measures.
Where yeast is hard to buy, the source suggests obtaining pressed dry or liquid yeast once and using it to establish an ongoing starter.
For ½ pound dry yeast take 1½ pounds flour, consisting of 1 pound buckwheat and ½ pound wheat flour.
Start with half the flour and enough water that the thick sponge barely runs from a spoon or spatula.
When the sponge rises, add 1 bottle warm water at 35–40 degrees and the remaining flour. Mix and leave warm for 12 hours, stirring hourly during the first nine hours.
Allow to settle and drain the water that forms on top. Put the thick remainder in a clean napkin, tie and hang to drain.
Move the starter somewhere cold but not on ice. Use more of it by weight than dry yeast.
Once only ½ pound remains, prepare the same quantity again from that starter and repeat indefinitely, making sure it does not spoil.