882.— MAIDEN YEAST.
MALT YEAST.
Boil half a pound of hops with four gallons
of water for one hour; cool down to 170° Fahr.
and mash with six pounds of malt for one hour ;
add half a pound of sugar and strain it in
the yeast tub, a long narrow tub like an ice
cream tub. Set this in a warm place, well cov-
ered. Fermentation begins in one day; and
in forty-eight hours, or when fermentation
ceases, it is ready for use. This is a pure malt
yeast, and a better result and a stronger yeast
is obtained from this recipe, if stocked with
four ounces of compressed yeast, or with one
quart of previous stock, or eight dry hop yeast
cakes dissolved in water. Before adding the
yeast, the liquid should be cooled down to 80°
Eahr. It may be got ready in from twenty-four
to thirty-six hours, according to the strength of
the yeast and temperature.
883.— STOCK YEAST.
Take five ounces of hops, two pounds of malt,
three and one-half pounds of flour, five gal-
lons of water, two quarts of stock yeast, or eight
dry yeast cakes, or three ounces of compressed
yeast. Boil the hops and water for one hour;
strain and scald the flour with a part of the
water into a smooth paste. Cool the hop water
to 165° Fahr. ; add the malt, and let mash and
cool down to 85 degrees, about blood warm.
Strain and wash off the malt; add the flour
paste and the stock yeast, either the liquid
stock, or compressed yeast, or dry yeast. Put
away in a warm place, well covered, till ready.
If compressed yeast is used, it will be ready
in about thirty-six hours, or sooner. When the
yeast is ready, fermentation ceases, and the
liquid gets clear; two ounces of salt✪ Stock Yeast may be
added, and the stock put in a cold place to
keep. It is best to make fresh stock twice a
week. For sponge, take one quart to each pail
of water; for ferment, take one quart to start
four gallons of ferment.
884.— POTATO FEEMENT.
Peel or wash well a peck of good potatoes;
boil till soft. Put three pounds of flour into
the yeast tub; put the hot potatoes on the flour
with a part of the water, and mash into a
paste; put more water to it, to make up two
pails (twenty quarts) ; have it about lukewarm.
Stock away with two quarts of stock, or four
ounces compressed yeast; cover and set aside.
This ferment will be ready in from twelve to
twenty-four hours, according to the tempera-
ture. It will come up like a sponge, and fall
when ready. It may be used to set sponge, or
for straight doughs, with or without addition
of more water.
In making yeasts and ferment, the utensils
used should be kept perfectly clean and sweet,
to prevent contamination.
885.— DRY YEAST CAKE.
The dry yeast cakes are made from strong
stock yeast, which is thickened with corn meal
into a paste, and dried in form of small cakes,
in which condition they keep a long time.
They are made in the following manner : Take
good strong stock yeast and make into a paste
with corn meal. Eoll out one-half inch in thick-
ness; dust with more meal and cut in one-inch
squares. Let dry thoroughly in a warm place,
and put away for use. This yeast works very
slow in sponges, but if given plenty of time
gets as strong as other yeasts. It is best to
dissolve the dry cakes in warm water, with
some yeast food added, which may consist of
sugar, grape-sugar, glucose, boiled cornstarch,
or malt. Let it stand in a warm place till it
starts to work, and then use it in sponge, stock
yeast, or ferment.
886.— SALT-EISING BEEAD. ✪ Salt-Rising Bread
Page 118 · 5 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
882.— MAIDEN YEAST. MALT YEAST. Boil half a pound of hops with four gallons of water for one hour; cool down to 170° Fahr. and mash with six pounds of malt for one hour ; add half a pound of sugar and strain it in the yeast tub, a long narrow tub like an ice cream tub. Set this in a warm place, well covered. Fermentation begins in one day; and in forty-eight hours, or when fermentation ceases, it is ready for use. This is a pure malt yeast, and a better result and a stronger yeast is obtained from this recipe, if stocked with four ounces of compressed yeast, or with one quart of previous stock, or eight dry hop yeast cakes dissolved in water. Before adding the yeast, the liquid should be cooled down to 80° Eahr. It may be got ready in from twenty-four to thirty-six hours, according to the strength of the yeast and temperature.
883.— STOCK YEAST. Take five ounces of hops, two pounds of malt, three and one-half pounds of flour, five gallons of water, two quarts of stock yeast, or eight dry yeast cakes, or three ounces of compressed yeast. Boil the hops and water for one hour; strain and scald the flour with a part of the water into a smooth paste. Cool the hop water to 165° Fahr.; add the malt, and let mash and cool down to 85 degrees, about blood warm. Strain and wash off the malt; add the flour paste and the stock yeast, either the liquid stock, or compressed yeast, or dry yeast. Put away in a warm place, well covered, till ready. If compressed yeast is used, it will be ready in about thirty-six hours, or sooner. When the yeast is ready, fermentation ceases, and the liquid gets clear; two ounces of salt may be added, and the stock put in a cold place to keep. It is best to make fresh stock twice a week. For sponge, take one quart to each pail of water; for ferment, take one quart to start four gallons of ferment.
884.— POTATO FEEMENT. Peel or wash well a peck of good potatoes; boil till soft. Put three pounds of flour into the yeast tub; put the hot potatoes on the flour with a part of the water, and mash into a paste; put more water to it, to make up two pails (twenty quarts) ; have it about lukewarm. Stock away with two quarts of stock, or four ounces compressed yeast; cover and set aside. This ferment will be ready in from twelve to twenty-four hours, according to the temperature. It will come up like a sponge, and fall when ready. It may be used to set sponge, or for straight doughs, with or without addition of more water.
In making yeasts and ferment, the utensils
used should be kept perfectly clean and sweet, to prevent contamination.
885.— DRY YEAST CAKE.
The dry yeast cakes are made from strong stock yeast, which is thickened with corn meal into a paste, and dried in form of small cakes, in which condition they keep a long time.
They are made in the following manner : Take good strong stock yeast and make into a paste with corn meal. Eoll out one-half inch in thickness; dust with more meal and cut in one-inch squares. Let dry thoroughly in a warm place, and put away for use. This yeast works very slow in sponges, but if given plenty of time gets as strong as other yeasts. It is best to dissolve the dry cakes in warm water, with some yeast food added, which may consist of sugar, grape-sugar, glucose, boiled cornstarch, or malt. Let it stand in a warm place till it starts to work, and then use it in sponge, stock yeast, or ferment.
886.— SALT-EISING BEEAD.
Records on this page
Stock YeastPotato FermentMalt YeastDry Yeast CakeSalt-Rising Bread