3 c. water
1/4 c. hop, dry (can use pellets, mild flavor Saaz
1/2 c. cornmeal
2 c. cooked mashed potatoes (plain)
3 T. sugar
2 t. salt
Cook hops and water for 20 minutes. Strain
thru 4 or 5 thickness cheese cloth. Discard
hops. Add water to equal 3 cups. Pour 1 cup
hop liquid into saucepan, stir in cornmeal
and cook on medium heat until thick. Remove
In large bowl mix cornmeal mix with rest
ingredients and remaining 2 cups hop liquid.
Cover and let ferment and bubbly for 48 hours.
Stir every 8 hours.
When femented pour into 2 qt. jar with lid.
Store in refrigerator until clear liquid
rises to top (about 2 days). Stir down, now
ready to use.
Note: when making new hop yeast put in some
of the old hop yeast to help fermentation
Here is a recipe for a hops starter. It was very easy and fast. The recipe for the bread is from a book called Breads and Coffee Cakes with homemade starters by Ada Lou Roberts.