Potato Starter "Everlasting Yeast"

Tutorial Tuesday we are also doing a giveaway. Did you get that? Okay. Just checking to see how close folks are reading. This is an EatSmart kitchen scale. In the past I've been all about making things easy for people who don't have kitchen scales for weighing and measuring stuff on my blog. Usually I just use measuring cups, but today for this particular starter I think we should be a bit more accurate. As a general rule, weight is the most accurate way to measure. In this case Potato starter around here is basically a yeast replacement that means, quite literally, you never have to purchase yeast again. Did that hit. What is the main expense usually when you make bread? That dang yeast packet right? What if that expense went away forever? Not that it's a huge amount of money, but if you only spend 50$ a year on yeast packets...I'm just saying. Potatoes are way cheaper.

The folks who make this scale where kind enough to have a give away on my blog. Isn't that cool? Here's how it will work.

1. Leave a comment to enter.

2. Tell your friends via your blog or face book about this giveaway and potato starter.
The price on the scale is so budget friendly, and they are just sleek and swanky looking. I'm so glad I got a red one!

http://www.amazon.com/EatSmart-Precison-Digital-Kitchen-Scale/dp/B001N07KUE

Now...on to the yeast.

Potato Starter (basic everlasting yeast)

4 oz cooked potato, mashed smooth (about 3/4 cup packed) Cooled to room temperature.

1 cup water

1/8 tsp active dry yeast

Combine all in a one quart plastic container (or larger depending on how much you want to make) and keep at 75 degree room temperature for 2-3 days. Cover with plastic wrap to prevent boogie bugs from getting in there. Don't use metal. I don't reccomend it, in case you do take your sweet time using the start and it goes into the depths of sourdough. Eeek that would make a mess of a metal container.

I like to puree mine in a blender to start it really going. After the first puree you don't have to puree it every time, but I like to make the smooth stuff. It just morphs better into the dough. Morph...is that the right word? That's like what superheroes do when they go from their secret identity plain self into the Mega dudes, right?

In 2 days we'll check back with this so you can see how it should look, along with giving out some amazing recipes and ways to use that starter from here on out. Isn't that amazing? Now, if you're interested is joining along, get your potatoes cooked, mashed and started. Can you use instant mashed potatoes? Yes...just use 4 oz prepared...but don't use the butter or milk, just water.

Want in on the kitchen scale giveaway? Leave a comment and tell your friends. Winner will be announced Saturday morning. We'll be using the scale all week though, so it should be fun to show how accurate your baking can become by using a scale.

Potato starter will be used on Thursday in an amazing Onion potato bread with amazing depth and flavor. Don't miss it. Get that starter going. I dare you.

Curious about the EatSmart scale? Check them out at http://www.eatsmartproducts.com/

There you go.