Science of food & cookery

a dried yeast cake, or a small quantity of lively yeast, into a mixture of some kind of starch, such as potato, or flour, or both. Under proper conditions of warmth, the small amount of yeast begins to supply itself with food by converting the starch into dextrin, and multiplies itself with great rapidity, and will continue to do so as long as there is material to supply it with the means of growth. While the growth of yeast under normal conditions is rapid, its decay is equally so; and unless preserved by some means, the yeast plants will die, and the mixture become sour. If not to be used immediately, yeast should be placed in some receptacle as nearly air-tight as possible, and set in a cool cellar or refrigerator, where it can be kept at a temperature not conducive to fermentation. Thus kept, the little yeast plants will remain dormant until again surrounded by favorable conditions for growth. The starch of potato seems to furnish better material for the growth of yeast than that of flour. The potatoes should be perfectly mature when used for this purpose; new ones will positively not answer the purpose. Sugar helps to nourish the yeast plant, and a small amount is usually employed in making yeast. The most convenient yeast is that sold as compressed yeast. It should be used only when fresh, its freshness being determined by its light color and the absence of dark streaks. When compressed yeast is unobtainable, very satisfactory results follow the use of liquid yeast. LIQUID YEAST I cake dried yeast 2 cups potato water J4 cup (4 level tablespoons) sugar Drain the water from boiled potatoes at noon, and when it is cooled to about 100°, add the sugar and the yeast cake broken up. Put in a glass jar and set in a warm place until the evening. The liquid should measure 2 cups, and should be covered with a thick foam before it is used for bread. Salt and shortening retard the action of yeast, hence are omitted in setting a sponge, and are added in mixing the dough. Use 4 measures of water to i measure of the above liquid yeast when set at night, and 2 measures of water to I of yeast if set during the day. FERMENTED BREADS ENTIRE WHEAT BREAD No. 1 Ij4 quarts cold water 4 tablespoons melted vegetable fat l/2 cake compressed yeast 4 tablespoons sugar 2 tablespoons salt 3l/2 quarts entire wheat flour Night Sponge (9 p. m.). — Dissolve the yeast in i tablespoon water to a smooth paste and add the cold liquid. Add il/2 quarts of the flour and beat to a smooth batter. Cover, and if the weather is cold, wrap in a cloth until the morning.