Liquid Yeast

Ingredients

• 2 quarts boiling water
• 1/2 cup salt
• 6 potatoes
• 1 cup granulated sugar
• 2 cups yeast

Method

1. 1

   Peel and grate potatoes, cook in the boiling water.

2. 2

   Stir potatoes as grated into the boiling water, cook about 12 minutes after all the potato is grated in.

3. 3

   Stir in sugar and salt and when about 70° F., stir in the yeast.

4. 4

   Let it stay at this same temperature twenty-four hours.

5. 5

   Stir it occasionally as it becomes frothy.

6. 6

   Keep in fruit jars covered tight, but only about half full.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 54. The excerpt below is the record exactly as published.

liquid yeast, which they are willing to make, believing the bread to be sweeter and more wholesome. Compressed yeast is a by-product in the making of whiskey. It would be interesting to have pupils see yeast made if a local plant is accessible. Pupils may bring information on the manufacture of compressed yeast into the class during one of the three periods for bread-making. The part of the yeast we use for bread-making is 138 DOMESTIC SCIENCE its power to change sugar into alcohol and carbon- dioxide. Adding yeast to flour and a liquid, with the dough kept at a temperature of 72° to 78°, causes chemical changes. These changes finally produce a gas called carbon-dioxide, which leavens the dough. The gas is lighter than the dough and lifts up the walls of the dough, but we must not allow the alcoholic fermentation to proceed too far. That is, the dough must not expand too much or acetic fermentation sets in and will sour the dough ; so we stop this by baking the dough in a hot oven while the starch is browned and changed into dextrin and forms the crust on the bread, which is sweet and partly digested. In using compressed yeast, we soak the cake in a liquid to separate the organisms and then mix them into the flour. Salt is added to flavor the dough — too much salt will retard the growth. The greater the number of yeast plants, the more quickly the bread dough is lifted up. In our school work we use a large quantity of yeast to hasten the growth of the plant, as our time is necessarily limited. Liquid Yeast. 2 quarts boiling water, ^ c. salt, 6 potatoes, 1 c. granulated sugar,

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