KIRKLEATHAM YEAST

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
0.5 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for bread making
Instructions (10)
  1. Boil the hops and water for 20 minutes.
  2. Strain the mixture.
  3. Mix with the liquid 1/2 lb. of flour and not quite 1/2 pint of yeast.
  4. Bottle it up, and tie the corks down.
When wanted for use
  1. Boil potatoes (about 3 lbs. are sufficient for about a peck of flour).
  2. Mash the potatoes.
  3. Add 1/2 lb. of flour to the mashed potatoes.
  4. Mix about 1/2 pint of the yeast with the potato and flour mixture.
  5. Let this mixture stand all day.
  6. Lay the bread to rise the night before it is wanted.
Original Text
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.
Notes
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