The Denver-Rio Grande Western Railroad. Then the yeast was called "yeast foam", and different than the yeast we use today,
6 medium potatoes
4 pints boiling water
1 cup flour
1/2 teaspoon ground ginger
1/3 cup sugar
3 tablespoons salt
1 cake compressed yeast, or 1 pkg. dry yeast, softened in
1 cup warm water
Pare potatoes and dice, cook in the boiling water until very well done. (Save liquid) .Mash potatoes or put through a ricer. Mix sugar, salt, ginger, and flour. Pour over these ingredients, the mashed potatoes and the water they were cooked in. Cool to lukewarm and then add the softened yeast mixture. Keep at room temperature for 24 hours. Pour into sterilized jar. Cover with cheesecloth and tie, Store in a cool dark place.
Let sit for a week , stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover.
Remove one cup of starter and place the rest of the starter in the refrigerator. Make sure there are holes in the top of the container. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread with it.