A lovely sight to get up to on this fine spring morning. Nellie, the hop/potato yeast plant, is bubbling away nicely and certainly ready for her task of rising the bread today.
This recipe was given to me by a lady in our local community, passed down through generations. It can be made from scratch just a few days beforehand. I prefer it to sourdough, much more obliging (as I tend to neglect the latter).
The potato yeast just sits quietly in the jar between baking days, and is very easily reactivated when you want to use it again.
Happy to provide the recipe should anyone want it – just let me know.