This way of preserving yeast is very convenient for keeping through the summer, or for conveying to a distance.
EXCELLENT HOME-MADE YEAST.—
Yeast should always be kept in a glass bottle or a stone jug, and never in earthen or metal. Before you make fresh yeast, empty entirely the vessel that has contained the last; and if of stone, scald it twice with boiling water, in which it will be well to mix a little clear lye. Then rince it with cold water, till perfectly clean. If you have not used lye in scalding it, dissolve some potash or pearlash in the rinsing water, to remove any acidity that may linger about the vessel, and may therefore spoil the new yeast. If you keep your yeast in glass bottles, the water must be warm, but not hot; as scalding water may crack them: also, melt some potash or pearlash in this water. The vessel for keeping it being purified, proceed to make your yeast. Have ready, in a kettle over the fire, two quarts of boiling water; put into it a very large handful of hops, (as fine and fresh as possible,) and let the water boil again with the hops in it for twenty minutes more. Sift into a pan three pints of wheat flour. Strain the liquor from the hops into a large bowl, and pour half of it hot over the flour. Stir it well, and press out all the lumps till it is quite smooth. Let the other half of the liquid stand till it is cool, and then pour it gradually to the rest; mixing it well, by stirring as you proceed. Then take half a pint of good strong yeast—brewer's or baker's yeast, if you can get it fresh; if not, you must use some that has been left from your last making, provided it is not the least sour; stir this yeast into the mixture of hop water and flour, put it immediately into your jug or bottles, and cork it loosely till the fermentation is over, (which should be in an hour,) and it will then be fit for use. Afterwards cork it tightly. It will keep better if you put a raisin or two into the bottom of each bottle, before you pour in the fresh yeast. Into a stone jug put half a dozen raisins.
All yeast is better and more powerful for being fresh. It is better to make it frequently, (the trouble being little,) than to risk its becoming sour by endeavoring to keep it too long. When sour it becomes weak and watery, and tastes and smells disagreeably, and will never make light bread; besides, being very unwholesome. The acidity may be somewhat corrected by stirring in some dissolved pearlash, saleratus, or soda, immediately before the yeast is used; but it is better to have it good and fresh, without the necessity of any corrective. Yeast should always be kept in a cool place.
Those who live in towns where there are breweries have no occasion to make their own yeast during the brewing season, and in summer they can every day supply themselves with fresh yeast from the baker's. It is only in country places where there are neither brewers or bakers that it is expedient to make it at home. For home-made yeast, we know the above receipt to be excellent.
Sweet cakes, buns, rusks, &c., require stronger and fresher yeast than bread; the sugar will otherwise retard their rising.
INDIAN BREAD OR PONE.—
Four quarts of indian meal sifted, a large half pint of wheat flour, a table-spoonful of salt, half a pint of strong fresh yeast, a quart of warm water. Sift into a large deep pan the indian meal and the wheat flour, mixing them well. Make a hole in the centre. The water must be warm, but not hot. Mix it with the yeast, and pour them into the hole in the midst of the meal. Take a spoon, and with it mix into the liquid enough of the surrounding meal to make a thin batter, which you must stir till it is quite smooth, and free from lumps. Then strew a handful of wheat flour over the surface, scattering it thinly, so as to cover the whole. Warm a clean cloth, and lay it folded over the top of the pan. Then set it in a warm place to rise, nearer the fire in winter than in summer. When it is quite light, and has risen so that the flour on the surface is cracked, strew on the salt, and begin to form the whole mass into a dough; commencing round the hole that contains the batter, and adding, gradually, sufficient lukewarm water (which you must have ready for the purpose,) to mix it of the proper consistence. When the whole is completely mixed, and the batter in the centre is thoroughly incorporated with the dough, knead it hard for at least half an hour. Then, having formed the dough into a round lump in the middle of the pan, strew a little more flour thinly over it. Cover it, and set it again in a warm place for half an hour. Then flour your pasteboard, divide the dough equally, and make it into two loaves. Have the oven ready. Put in the loaves directly, and bake them about two hours or more. Indian meal requires always more baking than wheat. When you take them out, it is well to wrap each loaf in a clean, coarse towel, well sprinkled with cold water, and rolled up damp till the bread is baked. Having thus wrapped up the loaves, stand them on end to cool slowly. The damp cloths will prevent the crust from hardening too much while the loaves are cooling.