Recipes > Breads > Yeast > Baker's Yeast

Baker's Yeast

Ingredients

• 1 gallon of soft water
• 2 quarts of wheat bran
• 1 quart of ground malt (which may be obtained from a brewery)
• 2 handfuls of hops
• 2 large tea-cups of molasses
• 1/2 pint of strong yeast

Instructions

To the soft water put the wheat bran, ground malt, and hops. Boil them together for half an hour. Then strain it through a sieve, and let it stand till it is cold; after which put to it the molasses and yeast. Pour it into a stone jug, and let it stand uncorked till next morning. Then pour off the thin liquid from the top, and cork the jug tightly. When you are going to use the yeast, if it has been made two or three days, stir in a little pearl-ash dissolved in warm water, allowing a lump the size of a hickory-nut to a pint of yeast. This will correct any tendency to sourness, and make the yeast more brisk.

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Source

Directions for Cookery, in its Various Branches (1840).