Cassell's dictionary of cookery

Yeast, German. — This yeast in many distilleries forms an important by-product of the manufactory, and is collected and sold imder the name of dry yeast for the use of the private brewer and baker. AVhen this is done, the process adopted is nearly as follows : — Crushed rye is mashed with the proper quantity of barley malt, and the wort, when made, cooled to the proper temperature. For every hundred pounds of the crushed grain there are now added half a pound of carbonate of soda and six ounces of oil of vitriol (sulphuric acid) diluted with much water, and the wort is then brought into fermentation by the addition of yeast. From the strongly fermenting liquid the yeast is skimmed off and strained through a hair sieve into cold water, through which it is allowed to settle. It is afterwards washed with one or two waters, and finally pressed in cloth bags till it has the consistency of dough. It has a pleasant fruity smell, and in a cool place may be kept for two or three weeks. It then passes into a putrefying decomposition, acquires the odour of decaying cheese, and has now the property of changing sugar into lactic acid instead of into alcohol, as before. A hundred pounds of crushed grain will yield six to eight pounds of the pressed yeast. It is made largely at Rotterdam, and is imported thence to this country through HuU. German yeast is excellent when it can be procured fresh, but this is rather a difficulty. After being purchased it should be taken out of the paper as soon as possible, and laid in a cool place till wanted. An ounce of German yeast will raise a quartern or half a gallon, or three pounds and a half of flour. Yeast, German (see also German Yeast). YEA ( 1154 ) YEA Yeast, Home-made. — No. i. Boil two ounces of best hops in two quarts of water for half an hour. Strain the liquor, and lot it cool down to the heat of new milk. Put into it a small handful of salt and half a pound of moist sugar. Beat up a pound of fine Hour with some of the liquor, and mix all well together. Two days afterwards, add three pounds of potatoes which have been boiled and mashed. Let the preparation stand for twenty-four hours, then strain it, and bottle for use, but do not cork it tin it has ceased working. Whilst making it, stir frequently and keep it near the fire. Before using shake the bottle well. It wiU keep in a cool place for two months. Yeast made from this recipe is excellent, but it must be prepared with great care. Bread made from it needs to rise longer, both in the sponge and in the dough, than when fresh brewer's yeast is used. No. 2^ Put two gallons of cold water into a stewpan, with quarter of d, pound of moist sugar and one ounce of salt. Put it on the fire, and as it heats stir in with it one pound of flour. Let it boil for an hour. Pour it out, and when millv-warm bottle it closely. It will be fit for use in twenty-four hours. Half a pint .of this yeast will make nine pounds of bread. No. 3. Put a handful of hops into a quart of water, either hot or cold ; let them boil for twenty minutes. Mix in a bowl two table-spoonfuls of flour with one table-spoonful ■of salt and one of moist sugar. Pour the boiling liquor through a sieve upon the mixture, and stir briskly. When it is almost cold, stir into it a tea-cupful of good brewer's yeast.