Rye flour is next best to wheat flour for bread making, but is generally combined with wheal flour, since by itself it makes a sticky bread.
Cornmeal is also combined with wheat flour.
Variety bread is composed of bread flour, rye flour and cornmeal combined in one loaf.
If flour is musty; it is not kosher and must be destroyed. Keep flour either in tins or barrels in a dry atmosphere.
YEAST
In cities where fresh compressed yeast can be obtained, it is not worth while to prepare one's own.
Compressed yeast is always in proper condition to use until it becomes soft, often the yeast cakes are slightly discolored, but this does not affect the yeast, being caused by the oxidation of the starch in the cake.
Keep yeast in cool place.
HOME MADE YEAST
Grate six large raw potatoes, have ready a gallon of water in which you have boiled one and one-half cups of hops. Strain through a fine hair sieve, boiling hot, over the potatoes, stirring well, or the mixture will thicken like starch. Add a scant cup of sugar and one-half cup of salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand until a thick foam rises on the top. Bottle in a few days. If kept in a cool place, this yeast will last a long time. Use one cup of yeast for one large baking. In making yeast, from time to time, use a cup of the same with which to start the new yeast.