Ginger Yeast

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 ozs. of hops
3 ozs. of ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/4 peck of fresh malt ↝ Milk, malted [Flavored milk, reduced fat]
2 gallons of water ↝ Water, tap [Tap water]
flour to make it as thick as cream ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint brewer's yeast ↝ Yeast [Not included in a food category]

Instructions (4)

Over 2 ozs. of hops, 2 or 3 ozs. of ground ginger and 1/4 peck of fresh malt, pour 2 gallons of water and boil all for 1/2 hour, then let it stand for 6 hours.
Strain it off, and add flour to make it as thick as cream.
Add 1/2 pint brewer's yeast to start it.
Let it stand all night and bottle it next morning.

Original Text

Ginger Yeast; this is marked “Excellent! C.C.” (Mr. Nightingale, Leahurst.)
Over 2 ozs. of hops, 2 or 3 ozs. of ground ginger and ¼ peck of fresh malt, pour 2 gallons of water and boil all for ½ hour, then let it stand for 6 hours. Strain it off, and add flour to make it as thick as cream.
Add ½ pint brewer's yeast to start it. Let it stand all night and bottle it next morning. This will make nice cottage loaves, bread very white, crust very crispy, baked on the oven bottom, as well as buns, rolls and tin bread. The ginger keeps it sweet and good, and the bread rises well and pretty quickly. The breakfast buns made with it rise beautifully.

Notes

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