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Classic
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page 64
Potato Yeast.
Boil four large potatoes with a tea-cupful of hops tied loosely in a bag; mash
the potatoes in a pan, with a spoonful of salt, and four of flour; pour the
hop-water on it, and mix all together; when nearly cold, put in two
table-spoonsful of yeast; put it in a quart jar, and let it rise; it will do to
use in five or six hours. This yeast is much weaker than the first receipt; but
it has this advantage,--that with a pint of it you may knead up four loaves of
bread at night without making rising. It is best to make this yeast once a week,
always being careful to have the jar sweet before you put it in.
Potato Yeast with Sugar.
To about a quart of potatoes, boiled and made thin enough with warm water to
pass through a sieve, add, when cold, a tea-cupful of sugar, a table-spoonful of
salt, and a gill of common yeast. This is a quick yeast, but will not keep so
long as those before mentioned.
Dry Yeast.
Put a pint of hops in half a gallon of water; cover it close and boil it down to
one half; strain it over flour enough to make a thick batter; when nearly cold,
put in a tea-cup of yeast, and three table-spoonsful of salt; when well risen,
work in as much corn meal as will make it as stiff as biscuit dough; add a
spoonful of sugar and one of ginger; when it rises again, make it out into
little cakes, which must be dried in the shade, and turned twice a day. If made
in dry weather, this yeast will keep for several months, and is useful when hops
are scarce; it should be kept in a tight box, or a bag hung up in a dry place.
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