If no fresh yeast can be procured, it may be made by putting a teacupful of split peas into a basin and pouring about a pint of boiling water over them. A cloth is then put over the basin, and it is set near the fire to keep warm. In about twelve hours it will begin to ferment, and a kind of scum will rise, which may be used as yeast. This is called Turkish yeast; but a better method is practised by the Americans, which is as follows:—Take as much hops as may be held between the thumb and finger, put them with a few slices of apples into a quart of water, and boil the whole for about fifteen or twenty minutes. Then strain the liquid, and when it is lukewarm stir in a little flour with three or four table-spoonfuls of treacle so as to make a thin paste; then set the whole in a warm place, and in a few hours the fermentation will be sufficiently strong to allow enough flour and water to be added to make a proper sponge for bread.
If you have a small quantity of yeast it may be increased in the following manner:—Take one pound of fine flour, and mix it to the thickness of gruel with boiling water; add half a pound of brown sugar, mixing the whole well together. Then put three table-spoonfuls of yeast into a large vessel, and pour the mixture upon it. It will ferment violently, and the scum which rises to the top will be good yeast, which may be used immediately, or may be preserved for some time in an earthenware vessel covered closely from the air, and kept in a warm dry place.
In the Magazine of Domestic Economy it is said that when yeast has become sour, and even slightly putrid, it may be recovered by adding a tea-spoonful of flour, the same of moist sugar, a pinch of salt, and a little warm water: this is to be stirred together and left to ferment for half an hour. I have never tried this, but it is very nearly the same as the receipt I have given above. The yeast from home-brewed beer is very apt to be bitter; but it is said that this may be cured by pouring it through a sieve containing about a pint of bran. To keep home-brewed yeast it should be put into a large pan and have three times the quantity of water poured upon it, being well stirred up, and then left to settle. The next day the water is to be poured off, and fresh put on, and in this manner it is said that yeast may be kept for six weeks. All yeast is best purified before it is used; that is, the yeast should be put into a vessel, and cold spring water being poured upon it, they should be stirred together and then left to settle. The water is afterwards poured off, and the yeast taken out carefully, leaving a brown sediment at the bottom.
The best way of keeping yeast is to hang it up in a cabbage net, so as to let it dry with the air about it on all sides. This is the way the Germans prepare their solid yeast, which is now so much used in London.
When bread is to be made, the necessary quantity of flour is put into a kneading trough, or into a deep-glazed earthenware pan, and a round hole is made in the centre for the yeast and water, which is slightly mixed with the surrounding flour, so as to form a light batter, and over this is strewed enough dry flour to cover it. I remember, when I was a child in my father's house, I have often watched the cook perform this operation (which I now find is called setting the sponge); and I always used to see her, when she had done, make a cross in the flour sprinkled over the batter, without which she declared the bread would never rise. As soon as the sponge is set, the earthenware pan is placed before the fire, and a linen cloth laid over it. In a short time the sponge begins to rise, and forms cracks in the covering of flour. More water is then added, heated to about the warmth of new milk, and salt is scattered over the flour, which gradually mixes with the water, kneading it well with the hands so as to form a fine compact dough. Some dry flour is then laid under it, and sprinkled over it; and the dough, being again covered with a cloth, is left to ferment, which, if the yeast were good, it does in about an hour, sufficiently to allow the dough to be made into loaves of bread.
A kind of bread, which is very good for toast and butter, is made by boiling and mashing some mealy potatoes, and then rubbing them into flour which has been previously warmed before the fire, in the proportion of half a pound of potatoes to two pounds of flour. When well mixed, add a proper quantity of salt, with enough yeast, warm milk, and water to make it into dough. It should be left to rise for two hours before it is made into a loaf, and it should be baked in a tin.
For Rolls. Warm an ounce of butter in a pint of skimmed milk, and add a spoonful and a half of yeast and a little salt. This will be sufficient for two pounds of flour, and will make seven rolls. The dough should rise before the fire half an hour, and the rolls should stand another half hour before the fire after they are made. They should be baked in a quick oven, and will take about half an hour. The butter may be omitted.
To make French rolls. Add half an ounce of soda to the above quantity; make them long in shape, and rasp them when they are baked.
For Sally Luns. Take two pounds of flour, and add half a pint of milk and half a pint of cream, with a bit of butter the size of a walnut; when a little warm, put to it three well-beaten yolks of eggs, three or four spoonfuls of well-purified yeast, and a little salt. Mix the whole together, and let it rise for an hour; then make it into cakes, and lay them on tins lightly rubbed over with a little butter. Let them stand on the hearth to rise for about twenty minutes, covered with a thin cloth, then bake them in rather a quick oven.
For Yorkshire or milk cakes. Dry a pound and a half of flour before the fire; beat up the yolk of an egg with a spoonful of yeast; add three quarters of a pint of new milk lukewarm; strain the whole through a hair sieve into the flour; mix it lightly into dough, and let it rise by the fire an hour; then make it up into cakes. Rub the tins with a very little butter, and let them be warm when you lay the cakes on them; cover with a thin cloth, and let them rise on the hearth about twenty or thirty minutes; bake them in a brisk oven. This dough makes very good buns, with the addition of a little good moist sugar, and a few caraway seeds or dried currants.