William Woys Weaver

Potato Yeast (Grumbieresatz) and Potato Bread

Appears in
Pennsylvania Dutch Country Cooking
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About
As a variation of milk yeast, potatoes were boiled in water with molasses or brown sugar, then puréed to a batter consistency. Wild yeasts in the potatoes and in the air would cause the slurry to ferment. Once foamy, it had to be used immediately or it would become beery.

Another method, popular among the Moravians, was to boil potatoes in whey rather than water, especially for Moravian Sugar Cake. Mashed potatoes replaced curds in the sponge to create more economical recipes for feeding many people. Like curds, potatoes increased the bulk and moisture content of baked goods and therefore extended their freshness, an important factor for the huge communal meals once prepared by Moravian cooks.