YEASTS

Buttermilk Dry Yeast

Put one quart of buttermilk in a double boiler, and when it is scalding hot add one and one half quarts of corn meal and one teaspoonful of salt, and stir well. Let this mush cool, and then add one yeast cake that has been dissolved in one half cup of lukewarm water. Set the mixture in a warm place, and when it rises stir it down and let it rise again. Repeat this process three times, and then add more corn meal and enough whole wheat flour to bind it so that it can be made into cakes. Use a rounding tablespoonful to each cake if they are to be used in winter, less if for summer use. Let them dry as quickly as possible, but do not put them in the oven or in the sun. A rack hung high over the stove is a good place to dry them. They should have a sour, but not disagreeable, smell. These will keep all summer on a dry pantry shelf.

Potato and Hop Dry Yeast

Boil together four small potatoes and one half cup, packed, of dry hops, using three pints of water. When the potatoes are done, take them out and put through a sieve or ricer. Add two cups of whole wheat flour and mix well. Strain the boiling hop water over this mixture and beat till it is a smooth batter. Add one tablespoonful of salt and the same of ginger and one half cup of sugar. When lukewarm, add one yeast cake that has been dissolved in one cup of lukewarm water. Let this stand one or two days, the time depending upon the temperature of the room, stirring it down occasionally. When it smells good and sour, add corn meal till it is thick enough to handle. Make into cakes, using a rounded tablespoonful if they are to be used in winter and less for summer use. Dry quickly, but do not put in the oven or in the sun. It will take a few days before they are dry enough to put away. These will keep in a box on a dry pantry shelf winter or summer.

One cake is equal to a cake of compressed yeast.

Continental Dry Yeast

When putting the bread in pans save out a pint of the dough. Roll this half an inch thick, put it on plates, and leave it on the pantry shelf, turning it occasionally. It will become quite sour as it dries. After a few days the drying may be hastened, but do not overheat it or the yeast plant will be killed. When dry, break it into convenient pieces and put in a box or jar. To use, break into small pieces, enough to half fill a cup and soak till soft in lukewarm water. Use like any yeast. I have had satisfactory results using this yeast for raising a sponge.

Liquid Yeast

This will keep one or two weeks in summer and five or six in winter if not allowed to freeze. Scalding or freezing kills the yeast plant.

Add one cup of dry hops to two quarts of boiling water and boil gently for fifteen minutes. In the meantime peel and grate five large potatoes into enough water to cover them; this is to prevent them from turning dark. Add one cup of sugar, one tablespoonful of salt, and the same of ginger. Put this mixture into a saucepan and pour over it the water in which the hops have boiled. Cook, stirring all the time till it thickens, turn into a perfectly clean crock or jar, and when lukewarm add two cups of good yeast or two yeast cakes that have been dissolved in two cups of lukewarm water. Keep the jar where it is moderately warm and stir the yeast down as often as it rises. When fermentation stops, it will be quite thin. It should then be covered closely and put in a cool place. It is good as long as it smells sour but does not taste so. When yeast loses its smell it has no more rising power; in other words, the yeast plant is dead.

One half cup of this yeast is equal to one cake of compressed yeast.

The potatoes may be boiled and mashed through a sieve, but practical bread-makers say that the grated potatoes make the best yeast.

SUGGESTIONS
FOR THE MAKING OF BREAD
WITHOUT WHITE FLOUR

Breads made with little or no wheat to be successful must be treated in a different way from white flour breads. If there is cooked cereal in the dough it must be made much stiffer than for ordinary bread. All dark breads must be well risen in the dough, but must not rise to double their bulk after putting in the pans; only to half double. The oven should not be as hot as for white bread; it should be at a temperature so that a small loaf will not be overdone in an hour and a quarter.

When possible use milk, or at least part milk, for the liquid in making the sponge; the dough will use less flour and require less kneading and the bread will have greater food value. The milk must be scalded and cooled or it may sour as the dough rises. If corn meal is to be scalded with the milk, it is better to stir the meal into the milk when it is in the saucepan on the stove rather than to pour the hot milk over the meal.

Don’t make the mistake of having the dark loaf sweet. One tires very soon of a sweet bread as the staff of life.

In using recipes for these new breads it is necessary to remember that at the present time there is no standard for these meals and flours that we are using. There are many good kinds on the market that differ in the amount of liquid that they will take up.

In none of the recipes calling for whole wheat flour do I refer to flour with bran in it. Whole wheat, rye, oat, barley, and rice flour should be fine enough to go through a fine flour sieve; otherwise they should be called meals.

Corn flour and the very fine bolted meal are as fine as the whole wheat flour and cannot be used for the recipes calling for corn meal. The coarser bolted meal can be treated as the fine granulated meal.

In making yeast bread always have the liquid lukewarm, and in cold weather it facilitates matters to warm the flour.

Never let sponge or dough get chilled until it has risen once; after that it can be put in the ice box to check fermentation till it is needed to make into rolls or coffee bread.

Thick stoneware is the best material for a mixing-bowl for yeast bread, but it is heavy to handle. If the sponge or dough is set to rise in a tin dish it should be well wrapped in a thick cloth to keep the dough at an even temperature. Both sponge and dough will stand a good deal of hard treatment, but the bread-making will be slow and the result poor.

A bread-mixer is a great labor-saver, but there should be a thick cloth cover to be used with it.