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YKAST. |
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it well together and let it stand 1 day to ferment near the fire without being covered. There will be a thin liquor on the top, which must be poured off. Shake the remainder and cork it up for use. Take always 4 spoonfuls of the old to ferment the next quantity, keeping it always in succession; 2 pounds loaf will require about a gill.
Another Way.—Boil 1 pound of potatoes to a mash; when 1-2 cold add 1 cup of yeast and mix it well. It will be ready for use in 2 or 3 hours and keep well. Use double the quantity of this to what you do of beer yeast. To take off the bitter of yeast put beer into a sieve and pour it through, having first mixed a little warm water with it.
Domestic Yeast.—Have ready in a kettle over a fire 2 quarts of boiling water, throw in a large handful of hops as fresh as possible, either ripe or green, (or even the green leaves will do,) and let the water continue to boil with the hops in it for 25 minutes or more, then have in a bowl or pan 6 cups of sifted flour. Strain the liquor through a cloth from the hops into another bowl and pour it hot over the flour (about 1-2 of it.) Squeeze the bag well, stir the hop liquor and the flour to a smooth paste or batter, let the other half of the liquor remain till cool, then pour it gradually to the rest, stirring all the time. Then take 1-2 pint of baker's or brewer's yeast, let it be fresh and strong, stir this yeast into the hop water and flour, pour it directly into your jug slightly corked till it ceases to ferment, which should be 1 hour, when it will be fit for use. Cork tightly and keep in a cool place. If kept in a bottle it will improve by adding a raisin into each bottle before you pour in your yeast. Into a stone jug put 6 or 7. In preparing new yeast, if sour, old yeast should never be used. All yeast is better and more powerful for being fresh. In the country yeast should be made often. In towns and cities it can be obtained every day Sweet cakes, rusks, &c, require stronger and fresher yeast than bread, otherwise the sugar will impede their rising. The foregoing recipe is invaluable in the making of homemade bread. Before making new yeast the old should be removed, and the bottles and jugs purified by washing and leaving a little earth or salsoda in them for a while, and then thoroughly rinsed.
Peach Leaf Yeast.—Take 3 large leaves and 3 medium sized Irish potatoes, boil them in 2 quarts of water; when the potatoes are done take out the leaves and throw them away; peel the potatoes and mash them up while hot in 1 pint of flour, adding sufficient water to make it a paste, then pour on the hot peach leaf tea and scald for 5 minutes; add 1-2 cupful of old yeast and it will be ready for use in a few hours.
Yeast made o* the Leaves of the Basket Willow.—In the same way that hops is made; is better than when made of hops. |
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