Yeast, to Renew
From Bread, cakes, and biscuits, 1902
Yeast made by almost any formula can be kept going in this way for an indefinite time.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Yeast, to Renew. — When you have poured your yeast into the flour, and mixed it to the batter according to the directions given, lift out a heaped tablespoonful of this batter, and put it into the bottle as before, with a dessert- spoonful of flour, a tablespoonful of moist sugar, and a gill of luke-warm water
Cook this with the app: pantry check, scaling, and the assistant.