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YEAST* |
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YEAST.
Yeast Powders, our Mother's.—Baking soda 6 ounces, cream of tartar 8 ounces; be particular that the materials are perfectly pure and dry. Then mix thoroughly and keep dry in a well corked bottle or tightly covered box. You need nothing further.
Yeast without Hops.—Boil 1 pound of flour, 4 ounces brown sugar, a pinch of salt in 2 gallons of water for one hour. When lukewarm bottle and cork closely. In 24 hours you can use it; wetting your flour with it.
To Remove the Bitter Quality from Yeast.—Bake a small piece of bread quite black and drop into the yeast; or, if it is very bitter put a small quantity of bran into a sieve (small) and strain the yeast through ; or pour some cold water over the yeast some time before you require it; the yeast will sink and the bitter remain in the water, which pour off. This will apply to both leaven and liquid yeast. These remedies have never been known to fail.
To Choose Hops.—Put them between your fingers; good hops will feel gelatinous and have a fragrant smell and develop a fine yellow dust.
Yeast that will not Sour,—(Mrs. Adams.)—Boil 2 ounces of hops in 2 quarts of water, put in a jar 1 cup of brown sugar, strain the hops into the jar, add 1 cup of flour stirred smooth, let it stand in a warm place till it ferments, stir in 6 boiled and mashed potatoes and 1 cup of salt.
To make Yeast for Bread.—One and one-half ounces of hops, 3 quarts of water, 1 pound of bruised malt, 1-2 pint of yeast. Boil the hops in the water for 20 minutes, let it stand for about 5 minutes, then add it to 1 pound of bruised malt prepared as for brewing. Let the mixture stand covered till about lukewarm, then put in not quite 1-2 pint of yeast; keep it warm and let it work 3 or 4 hours, then put it into small 1-2 pint bottles (ginger beer bottles are the best for the purpose), cork them well and tie them down. The yeast is now ready for use; it will keep good for a few weeks, and one bottle will be found sufficient for 18 pounds of flour. When required for use boil 3 pounds of potatoes with salt, mash them in the same water (they should have been peeled) in which they were boiled, and rub them through a colander; stir in about 1-2 lb. of flour, then put in the yeast, pour it into a hole in the middle of the flour and let it stand warm on the hearth all night, and in the morning let it be quite warm when kneaded. The bottles of yeast require very careful opening, as it is generally exceedingly ripe; 20 |
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