Hops Yeast


  • 1 large potato
  • 600 mL water
  • 1 heaped teaspoon hops
  • 1 tablespoon sugar
  • 1 tablespoon plain flour


  1. Peel and chop potato.
  2. Put in saucepan with water and bring to boil.
  3. Add hops while still boiling.
  4. Boil lightly for 20 minutes.
  5. Cool and strain, saving water in a large jar.
  6. Mash pulp into the jar through a strainer.
  7. Add flour and sugar, mixing well.
  8. Seal jar tightly.
  9. Store in a warm place for 24 hours.


  • This yeast can be used immediately or stored in a fridge for a couple of days.
From an evening college baking course done by Ian in 1982.

Tagged: ,

Comments are closed.