Stock Yeast

Ingredients

• Over two ounces of sweet fresh hops
• pour seven quarts of boiling water
• add one more quart of water
• eighteen ounces of bread flour
• one-fourth of a pound of corn meal
• one-fourth of a pound of rice flour
• two ounces of crushed malt
• three or four handfuls of white sugar
• one ounce of compressed yeast
• one pint of fresh, ready fermented yeast

Method

1. 1

   Pour boiling water over hops and let stand.

2. 2

   Add more water until hops settle.

3. 3

   Mix liquid with flour and corn meal to form a paste.

4. 4

   Add remaining liquid, cool, then add sugar and yeast.

5. 5

   Let sit for 20 hours, then strain and mix with flour to form a sponge.

6. 6

   Dry in cakes for future use.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 36. The excerpt below is the record exactly as published.

stock yeast, it is necessary to give the whole process of baking with it. With the astonishingly perfect system with which compressed yeast is now delivered and shipped fresh to any part of the country, there is hardly an excuse for not using it. To bake a perfect, sweet, flaky loaf of bread every season in the year and every day alike, requires considerably more technical skill and experience than if compressed yeast is used. For coffee cakes and other sweet bread baking, the old fashioned stock yeast is almost entirely out of date. »ry Stack Yeast. Over two ounces of sweet fresh hops pour seven quarts of boil- ing water. Let it stand a while, then add one more quart of water until all the strength seems boiled out of the hops, at which point they commence to settle down below the surface. Mix enough of this liquid with eighteen ounces of bread flour and one-fourth of a pound of corn meal, one-fourth of a pound of rice flour, two ounces of crushed malt, into a smooth paste. Then add the rest of the liquid, and set aside. When partly cooled off, add three or four handfuls of white sugar and one ounce of compressed yeast, or one pint of fresh, ready fermented yeast

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