A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Economical Preparation of Yeast.

The following economical method of making yeast is recommended by Dr. Lettsom.

Thicken two quarts of water with four ounces of fine flour, boil it for half an hour, then sweeten it with three ounces of brown sugar; when almost cold, pour it with four spoonfuls of baker’s yeast into an earthen jug, deep enough for the fermentation to go on without running over; place it for a day near the fire, then pour off the thin liquor from the top, shake the remainder, and close it up for use, first straining it through a sieve. To preserve it sweet, set it in a cool cellar, or hang it some depth in a well. Keep always some of this to make the next quantity of yeast that is wanted. Mr. I. Kerby recommends the following method of obtaining yeast from potatoes.