German Yeast. (Lady Clark.)
To improve this we always dissolve ¼ lb. of German yeast broken into a ½ teacupful of warm water, and strain it; add a pinch of powdered sugar and 2 tablespoonfuls of flour; all mixed as in a batter, and set to rise in the meat screen, covered by a cloth; then put it into a hole in the flour, and give one stir round edge and leave it to rise again. It raises the bread better than if merely strained and added. This quantity does for 12 large tin loaves and rolls besides, or a brown loaf instead of the rolls.