ISO: Re: ISO: Homemade Yeast

Sanddollar,
I found the following information in a book called "The Complete Book of Breads" by Bernard Clayton Jr.
Although he goes quite heavily into the history...."starters" as they were called prior to the discovery of "yeast" as we know it.
I will just give you some of the "starters" he has listed in his book..
If you have any questions...feel free to post..
WITCH YEAST
This is from the cookbook published by the Methodist Church women of Delphi, Indiana, more than a half century ago..
l cup mashed potato
1/4 cup sugar
2 tsp. salt
l cup warm water (105-115)
Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour. Use, or seal and refrigerate.
Can be used in the Methodist white bread recipe on page 101 or in other sourdough recipes if you choose.

SAN FRANCISCO STARTER
While this is not a true San Francisco bacterial strain, it does give the bread a respectable sour fragrance, open texture, dark crust, and a chewy bite.
l cup milk
l cup unbleached or all-purpose flour
Pour the milk in a glass jar or bowl and leave uncovered at room temperature for a day. Measure in the flour, stir and leave uncovered in a warm place (80-85 degrees), for two to five days, depending on how soon the bacteria begin the fermentation process. If the mixture should dry out, stir in a little warm milk. When the starter is bubbly, frothy, and gives off a pleasantly sour aroma, it is ready. Either use it at that time, or cover tightly and store in the refrigerator.
A variation of this is to mix the milk and flour together in a 1 quart glass jar, and seal immediately with a rubber sealing ring and a substantial wire clamp. Allow the mixture to ferment for 5 days. Stir down each day (thereby letting the accumulated gas escape), and replace the lid. This starter obviously relies on the bacteria in the milk.
Sanddollar...
I have recipes for several more which I won't post now...but list below:
If any sound interesting to you, let me know..and I'll post..
Here are the rest:
Cooked Potato Starter
Raw Potato Starter
Hops Starter
The history and the stories are all so interesting, also some interesting stories in the cookbook "The Southern Heritage" Breads cookbook.
Hope this helps...