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Classic
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page 214
Dissolve the yeast in a pint of lukewarm water; then stir into it enough flour
to make a thick batter. Cover the bowl containing the batter or sponge with a
thick folded cloth, and set it in a warm place to rise; if the temperature of
heat is properly attended to, the sponge will be foamy and light in half an
hour. Now stir into this sponge the salt dissolved in a little warm water, add
the rest of the flour and sufficient warm water to make the dough stiff enough
to knead: then knead it from five to ten minutes, divide it into loaves, knead
again each loaf and put them into buttered baking-tins; cover them with a
doubled thick cloth, and set again in a warm place to rise twice their height,
then bake the same as any bread. This bread has the advantage of that made of
home-made yeast as it is made inside of three hours, whereas the other requires
from twelve to fourteen hours.
HOME-MADE YEAST.
Boil six large potatoes in three pints of water. Tie a handful of hops in a
small muslin bag and boil with the potatoes; when thoroughly cooked drain the
water on enough flour to make a thin batter; set this on the stove or range and
scald it enough to cook the flour, (this makes the yeast keep longer); remove it
from the fire, and when cool enough, add the potatoes mashed, also half a cup of
sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast. Let
it stand in a warm place until it has thoroughly risen, then put it in a large
mouthed jug, and cork tightly; set away in a cool place. The jug should be
scalded before putting in the yeast.
Two-thirds of a coffeecupful of this yeast will make four loaves.
UNRIVALED YEAST.
On one morning boil two ounces of the best hops in four quarts of water half an
hour; strain it, and let the liquor cool to the consistency of new milk; then
put it in an earthen bowl, and add half a cupful of salt, and half a cupful of
brown sugar; beat up one quart of flour with some of the liquor; then mix all
well together, and let it stand till the third day after; then add six
medium-sized potatoes, boiled and mashed through a colander; let it stand a day,
then strain and bottle, and it is fit for use. It must be stirred frequently
while it is making, and kept near a fire. One advantage of this yeast is its
spontaneous fermentation, requiring the help of no old yeast; if care be taken
to let it ferment well in the bowl, it may immediately be corked tightly. Be
careful to keep it in a cool place. Before using it shake the bottle up well. It
will keep in a cool place two months, and is best the latter part of the time.
Use about the same quantity as of other yeast.
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