Categories: Breads 
      Yield: 6 servings 
  
      1    Medium-size potato                  1    Cake dry yeast 
      1 ts Salt                                1 tb Sugar 
      4 c  Water                           
  
  The fermentation period for bread made with dry yeast may be shortened if 
  the following yeast ferment is first prepared: 
   
  Crumble yeast and soften in 1/2 cup water.  Wash, pare, and boil potato in 
  3 1/2 cups water.  Drain potato.  Save potato water. Mash potato and add 
  sugar and salt.  Cool to lukewarm.  Add yeast, and potato water. If 
  necessary add water to make 1 quart of the mixture. Cover unused portion 
  may be stored in the refrigerator and kept for several days. The Household 
  Searchlight - 1941