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Potato yeast

Potato yeast is a starter of boiled, mashed potatoes in their cooking water, stirred with flour, sugar and yeast and left for an hour. It is used in yeast doughs for white bread and Christmas loaf. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 618.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 618 (falt i det fri)

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About the dish

The recipe shows how a small amount of yeast can be stretched with potatoes, and how part of the starter is kept back for the next baking day.

How to make it

  1. 1

    Mash the potatoes

    Boil the potatoes and press them into the cooking water.

  2. 2

    Add the yeast

    When the mixture is lukewarm, stir in the sugar, flour and yeast. Leave it for 1 hour before using it in the dough. The dough rises quickly.

  3. 3

    Keep some back

    The potato yeast can be made the day before. Save 4 to 5 tbsp for the next time you bake.

  4. 4

    Work out the amount

    The book reckons 7 g yeast per 1 kg flour, but normally 20 g ordinary yeast per kg flour. For 3 kg flour, 55 g potato yeast is enough. Use it for white bread, Christmas loaf and the like.

Changes from the original

Tablespoons are given as tbsp, and the dash is read as tablespoons of sugar. Amounts are unchanged. The cooking water is listed as an ingredient since the potatoes are mashed in it.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 618) → Modernised~75% of the text changedremovedadded
8 mellemstore stk poteter (mellomstore, kokte i vann). vann (potetkokevannet). 3 spiseskjeer hvetemel ss hvetemel. 3 — sukker ss sukker. 20 gr. g gjær. De kokte poteter presses i vannet, Kok potetene og når det press dem ut i kokevannet.. Når blandingen er halvkoldt, has sukkeret, melet halvkald, rører du inn sukker, mel og gjæren i, står gjær. La den stå i 1 time før den has brukes i deigen, som hurtig deigen. Deigen hever sig. raskt.. Potetgjæren kan godt tillages lages dagen før. Ta fra 4 à 5 spiseskjefulle vare på 4–5 ss til næste neste gang der du skal bakes. bake.. Man skulde behøve regner med 7 gr. g gjær til 1 kg. mel; i almindelighet regnes kg mel, men vanligvis 20 gr. almindelig g vanlig gjær til 1 kg. per kg mel. Til 3 kg. kg mel kan man greie sig holder det med 55 gr. g potetgjær. Benyttes både Potetgjæren brukes til franskbrød, julekake etc. og lignende.

Note on Modernised

Spiseskjeer er skrevet ss, og «—» er tolket som ss sukker. Mengdene er uendret. Kokevannet er satt inn som ingrediens, siden potetene presses i det.

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Frequently asked questions

How much potato yeast do I need?
For 3 kg flour, 55 g potato yeast is enough, according to the recipe.
Can the potato yeast be made ahead?
Yes, it can be made the day before.
What is it used for?
White bread, Christmas loaf and similar bakes.

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