Dry Yeast

Ingredients

• half pound of hops
• gallon of water
• a half pint of fresh, good yeast
• work with corn meal

Method

1. 1

   Boil hops in water until reduced to two quarts.

2. 2

   Strain, mix in flour to make a thin batter, and add fresh yeast.

3. 3

   When fermented, work with corn meal to a stiff dough.

4. 4

   Cover and set in a warm place to rise.

5. 5

   When light, roll into a sheet an inch thick and cut into small cakes.

6. 6

   Dry in a cool shade and store in paper bags.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 35. The excerpt below is the record exactly as published.

Dry yeast should be made in May for summer and in October for winter use. In hot or damp weather dry yeast sometimes loses its vitality, but its con- venience recommends its use, as it does not sour in summer or freeze in winter. Soft hop or potato yeast will keep in a cool place one to two weeks in warm weather and four to six weeks in cold weather (if not allowed tq freeze) but it is better if made fresh every week or two the year round. Yeast that has soured never makes good bread. It may be used to start fresh yeast, but never for making bread. Use either dried or pressed, but never fresh hops. Dried hops keep a year, but pressed hops even longer. Those showing pollen dust are best. Either should be kept in a paper sackinavery cool place. Boil hops (without tying in a cloth, as that prevents the pollen dust, an important portion from getting into the yeast) in a w^t^j cofiee-pot and make the yeast in a hright tin pan kept for this purpose alone. When thick like starch place in a large jar, cover set in a pan in a warm (but not hot) place, and stir down as it fer- ments, adding yeast, as given in a recipe, when milk warm. When risen suflBciently, which will be in about a day, a thick white scum risee to the top ; then place in a stone or glass jar with close fitting YEAST. 4T cover, or in a jug, on the cellar bottom, in the refrigerator, or some other cool place. Fill jar to brim, leave cork loose for twelve hours then tighten perfectly. Shakejug before using. Extreme heat or freezing kills the yeast plant. When empty, jug or jar must be washed first in cold and then in hot water which may stand in it a half hour, then let jar cool and it is ready for use. The cork or cover must be washed with equal care. Yeast is often spoiled for want of strict neatness and attention in washing jar. The following are equal in strength : One pint potato yeast, one teacup hop yeast, a piece of compressed yeast size of a walnut, one yeast cake, or two-thirds of a teacup of yeast crumbs. Well made yeast cakes will keep good if put in a tin box in a dry place from two to three months. When yeast cakes that have been put to soak are quite soft Slash them entirely and stir them thoroughly with the sponge. Their odor and taste is sometimes thought to be given to the bread, rendering their use objectionable ; but if properly used one cannot ' perceive any difi'erence between bread made with them and with soft yeast. A difference of opinion exists in regard to the use of cooked and raw potatoes for yeast. Individually we prefer the grated potatoes, but others use them boiled with good success. Boiled potatoes should be mashed fine and put through a colander before using for yeast, and raw ones must be peeled and grated into a crock containing suf- ficient water to cover them, which prevents their darkening and so discoloring the yeast and bread. Some grate the potatoes with a quan- tity of water, letting stand until they settle to the bottom and then pouring off the water. -4*^ Dry Yeast, — Boil half pound of hops in gallon of water until reduced to two quarts. Strain, mix in wheat flour enough to make a thin batter ana add a half pint of fresh, good yeast. When fer- mented work with corn meal

Cook this with the app: pantry check, scaling, and the assistant.