Post by Valerie on Nov 15, 2010 6:41:36 GMT -5
From "The New Cookin' with Home Storage"
Liquid Yeast:
Early in the day, boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to warmth of new milk; put it in an earthen crock, or bowl. Add 4 tsp. each of salt and brown sugar; now beat up 2 C. of flour with part of liquid and add to remainder, mixing well together and set aside in warm place for three days, then add 1 C. smooth, mashed boiled potatoes. Keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized, wide mouth jug or a glass fruit jar. Seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as other yeast, but always shake the jug well before pouring out.
Dry Yeast Cakes:
To a quantity of liquid yeast add enough sifted flour to make a thick batter; stir in 1 tsp. salt and set to to rise. When risen, stir in sifted and dried cornmeal, enough to form a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with a two-inch round cutter; dry slowly and thoroughly in a warm oven; keep in a cool, dry place for use. Will keep fresh for six months. To use, dissolve one cake in 1 C. of lukewarm water.
Liquid Yeast:
Early in the day, boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to warmth of new milk; put it in an earthen crock, or bowl. Add 4 tsp. each of salt and brown sugar; now beat up 2 C. of flour with part of liquid and add to remainder, mixing well together and set aside in warm place for three days, then add 1 C. smooth, mashed boiled potatoes. Keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized, wide mouth jug or a glass fruit jar. Seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as other yeast, but always shake the jug well before pouring out.
Dry Yeast Cakes:
To a quantity of liquid yeast add enough sifted flour to make a thick batter; stir in 1 tsp. salt and set to to rise. When risen, stir in sifted and dried cornmeal, enough to form a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with a two-inch round cutter; dry slowly and thoroughly in a warm oven; keep in a cool, dry place for use. Will keep fresh for six months. To use, dissolve one cake in 1 C. of lukewarm water.
