Yeast
Ingredients
- 1 teacupful of lightly broken hops
- 1 pint of sifted flour
- 1 cupful of sugar
- 1 tablespoonful of salt
- 4 large or 6 medium-sized potatoes
- 2 quarts of boiling water
- 1 cupful of yeast left from the last, or of baker's yeast, or a Twin Brothers' yeast cake dissolved in a little warm water
Instructions
Boil the potatoes, and mash them fine. At the same time, having tied the hops in a little bag, boil them for half an hour in the two quarts of water, but in another saucepan. Mix the flour, sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured, and mix all together, straining it through a sieve to avoid any possible lumps. Add the yeast to this, when cool. Let it stand till partly light, and then stir down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Keep in a covered stone jar, or in glass cans. By stirring in corn-meal till a dough is made, and then forming it in small cakes and drying in the sun, dry yeast is made, which keeps better than the liquid in hot weather. Crumb, and soak in warm water half an hour before using.
Potato yeast is made by omitting hops and flour, but mashing the potatoes fine with the same proportion of other ingredients, and adding the old yeast, when cool, as before. It is very nice, but must be made fresh every week; while the other, kept in a cool place, will be good a month.
Print recipe/article only | 
Save to del.icio.us
Source
The Easiest Way in Housekeeping and Cooking (1903)