Time.—20 minutes to boil the hops and water, the yeast to work 3 or 4 hours.
Sufficient.—1/2 pint sufficient for 18 lbs. of flour.
KIRKLEATHAM YEAST.
1717. INGREDIENTS.—2 oz. of hops, 4 quarts of water, 1/2 lb. of flour, 1/2 pint of yeast.
Mode.—Boil the hops and water for 20 minutes; strain, and mix with the liquid 1/2 lb. of flour and not quite 1/2 pint of yeast. Bottle it up, and tie the corks down. When wanted for use, boil potatoes according to the quantity of bread to be made (about 3 lbs. are sufficient for about a peck of flour); mash them, add to them 1/2 lb. of flour, and mix about 1/2 pint of the yeast with them; let this mixture stand all day, and lay the bread to rise the night before it is wanted.
Time.—20 minutes to boil the hops and water.
Sufficient.—1/2 pint of this yeast sufficient for a peck of flour, or rather more.
TO MAKE GOOD HOME-MADE BREAD.
(Miss Acton's Recipe.)
1718. INGREDIENTS.—1 quartern of flour, 1 large tablespoonful of solid brewer's yeast, or nearly 1 oz. of fresh German yeast, 1-1/4 to 1-1/2 pint of warm milk-and-water.