Flour and Water Yeast

Ingredients

• some good wheat flour
• water
• 4oz. of raw sugar
• ½oz. of salt
• a gallon of cold water
• Half a pint of this yeast

Method

1. 1

   Mix good wheat flour with water to a thick smooth paste, cover with a cloth, and let it stand in a warm place for a day or two until bubbly and winey.

2. 2

   It can be used immediately or dried into cakes.

3. 3

   This ferment is weaker than regular yeast, requiring double the quantity.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

Flour and Water Yeast. — Mix some good wheat flour with water to a thick smooth paste, and put it aside in a warm place, well covei’ed with a doubled cloth or a flannel, and let it stand for a day or two till the surface is a mass of bubbles, and it gives off a faint and not disagreeable winey odour. It can then be used at once, or it may be shaped into thin cakes and dried. It must be remembered, however, that this ferment is much weaker than regular yeast, and will take well-nigh double the quantity. Put 4oz. of raw sugar and />oz. of salt into a gallon of cold water, bring it slowly to the boil, stirring in steadily, as the water gets thoroughly hot, Mb. of flour ; allow this all to boil for an hour (after reaching boiling point), then lift it off the fire and set it aside till cool, when it must be bottled off. Half a pint of this yeast

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