Ferment for Bread

Ingredients

• Half an ounce of hops
• a few slices of apples
• four spoonfuls of treacle
• one quart of water
• three quarters of a pound of flour

Method

1. 1

   Boil the hops and apples in the water for twenty minutes; strain off the liquor; add to it the treacle, and stir in the flour, or as much as will make it the consistency of thin batter; cover lightly, and set it in a moderately warm place, till fermentation takes place, which will be in a few hours, and then mix it with the flour.

2. 2

   Make the bread in the usual way, except using about double the quantity of the ferment that would be required of common yeast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 118. The excerpt below is the record exactly as published.

Ferment for Bread. Half an ounce of hops, a few slices of apples, four spoonfuls of treacle, one quart of water, and three quarters of a pound of flour

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