Home-made Yeast. No. 1. (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

1 oz. hops
1 gall. of water ↝ Water, tap [Tap water]
1 qt. of malt ↝ Milk, malted [Flavored milk, reduced fat]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 tablespoonfuls of common yeast ↝ Yeast [Not included in a food category]

Instructions (8)

Boil 1 oz. hops in 1 gall. of water for 3 hours.
Strain the hops from the water.
Pour the hopped water over 1 qt. of malt.
Let all stand covered up close for 4 or 5 hours.
Strain again.
Add 1/2 lb. of flour and 2 tablespoonfuls of common yeast.
Put this all together into a stone jar.
It will be ready for use in 2 days.

Original Text

Home-made Yeast. No. 1. (Beechwood.)
1 oz. hops boiled 3 hrs. in 1 gall. of water. Strain, and pour it over 1 qt. of malt. Let all stand 4 or 5 hrs. covered up close. Strain again, and add ½ lb. of flour, and 2 tablespoonfuls of common yeast.
Put this all together into a stone jar, and it will be ready for use in 2 days.
Half as much again is generally necessary of home-made yeast to raise bread than of brewer's yeast.
Another recipe says: In choosing hops to make home-made yeast, get old, yellow-looking ones; for the fresh, which are green, are incurably bitter.

Notes

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