Now have permission to share the recipe for that lovely bread based on the homemade citric acid yeast.
The recipe is courtesy of Rosemary Skerrett (and thanks also to Mavis Beattie for tracking down the original source of the recipe).
Citric Acid Yeast and Bread
½ teaspoon citric acid
2 teaspoons plain flour
1 ½ tablespoons sugar
Mix these three together.
Have organised an unpeeled potato, cooked in 2 cups water.
When cool, add the above mix to the potato, plus a cup of potato water.
Put into a screw top bottle and wait approximately 4 days or until activity commences.
Feed again with all the starter mixture, including the potato mix, but increase the potato water (2 cups).
Wait for it to rise. Put 1 cup flour in a mixing bowl. Pour in about 1 – 1 ½ cups of bubbling starter. Mix, then leave overnight in a warm place (I sit mine in a cupboard on top of the hot water cylinder).
Next morning – add about 1 pint water (warm) alternately with extra 4 to 5 cups flour to make a soft dough.
(If not using bread-mix flour, add a small handful of salt).
Mix to a soft-firm dough, leave to rise.
Knock back and put in bread tins. When risen, cook 30 to 40 minutes (20 minutes on High 200 degrees C, and 10 to 20 minutes on 180 degrees C.