Heating ovens must be regulated by experience and observation. There is a difference in wood in giving out heat; there is a great difference in the construction of ovens; and when an oven is extremely cold, either on account of the weather, or want of use, it must be heated more. Economical people heat ovens with pine wood, fagots, brush, and such light stuff. If you have none but hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked. An hour is long enough to heat an oven for flour bread. Pies bear about as much heat as flour bread: pumpkin pies will bear more. If you are afraid your oven is too hot, throw in a little flour, and shut it up for a minute. If it scorches black immediately, the heat is too furious; if it merely browns, it is right. Some people wet an old broom two or three times, and turn it round near the top of die oven till it dries; this prevents pies and cake from scorching on the top. When you go into a new house, heat your oven two or three times, to get it seasoned, before you use it. After the wood is burned, rake the coals over the bottom of the oven, and let them lie a few minutes.
Those who make their own bread should make yeast too. When bread is nearly out, always think whether yeast is in readiness; for it takes a day and night to prepare it. One handful of hops, with two or three handsful of malt and rye bran, should be boiled fifteen or twenty minutes, in two quarts of water, then strained, hung on to boil again, and thickened with half a pint of rye and water stirred up quite thick, and a little molasses; boil it a minute or two, and then take it off to cool. When just about lukewarm, put in a cupful of good lively yeast, and set it in a cool place in summer, and warm place in winter. If it is too warm when you put in the old yeast, all the spirit will be killed.
In summer, yeast sours easily; therefore make but little at a time. Bottle it when it gets well a working; it keeps better when the air is corked out. If you find it acid, but still spirited, put a little pearlash to it, as you use it; but by no means put it into your bread unless it foams up bright and lively as soon as the pearlash mixes with it. Never keep yeast in tin; it destroys its life.
There is another method of making yeast, which is much easier, and I think quite as good. Stir rye and cold water, till you make a stiff thickening. Then pour in boiling water, and stir it all the time, till you make it as thin as the yeast you buy; three or four table spoons heaping full are enough for a quart of water. When it gets about cold, put in half a pint of lively yeast. When it works well, bottle it; but if very lively, do not cork your bottle very tight, for fear it will burst. Always think to make new yeast before the old is gone; so that you may have some to work with. Always wash and scald your bottle clean after it has contained sour yeast. Beware of freezing yeast.
Milk yeast is made quicker than any other. A pint of new milk with a tea-spoonful of salt, and a large spoon of flour stirred in, set by the fire to keep lukewarm, will make yeast fit for use in an hour. Twice the quantity of common yeast is necessary, and unless used soon is good for nothing. Bread made of this yeast dries sooner. It is convenient in summer, when one wants to make biscuits suddenly.
A species of leaven may be made that will keep any length of time. Three ounces of hops in a pail of water boiled down to a quart; strain it, and stir in a quart of rye meal while boiling hot. Cool it, and add half a pint of good yeast; after it has risen a few hours, thicken it with Indian meal stiff enough to roll out upon a board; then put it in the sun and air a few days to dry. A piece of this cake two inches square, dissolved in warm water, and thickened with a little flour, will make a large loaf of bread.
Potatoes make very good yeast. Mash three large potatoes fine; pour a pint of boiling water over them; when almost cold, stir in two spoonfuls of flour, two of molasses, and a cup of good yeast. This yeast should be used while new.