You can kept your yeast culture in
a gallon crock jar. When making bread, you can used all the contents
except about a cup. This gave you the `seed' to rebuild your culture.
You can do this by adding cool potato water, some mashed potatoes,
a 1/4 cup of sugar and a cup of flour. You then gave it a stir,
and set it in a warm place near the stove. When potatoes were
cooked for dinner, just added the cooled potato water to the yeast
culture. If all is well with your culture, the yeast is ready
for the next bake day. If for some reason the yeast died, you
should carefully washed and sanitized the crock pot then begin
When making bread, pull a piece of dough off maybe the size of a cup and threw it in the flour bin. The day before you make bread again go to the bin and get the bread dough which is now large and flat and quite hard. Put this in a bowl of warm potato water with some sugar and let it sit in a warm place. The next day when you make bread pour the now frothy yeast culture into the bread makings.
(In trying this out, it worked fairly
well unless it was left in the flour bin too long. I found that
if I left it more than a week the yeast culture died.)
Bring the buttermilk to a boil then remove it from the stove. Stir and add corn meal until quite thick then cool. Soak yeast cake in warm water. Stir into above and let stand (rise) overnight. In the morning stir in the white flour and extra corn meal to make the dough very stiff. Roll out to thickness of boughten cakes and cut into squares and let dry.
Use like store bought yeast cakes.
Final Note: Don't expect your yeast culture to act like dried high potency yeast. It will act much more like a sour dough recipe and may take several hours to raise.