HOME-MADE YEAST

April 6, 2019 / Lyn Jones / 0 Comments

ACID YEAST
1 medium sized potato
1.5 c warm water
2 dess flour
enough tartaric acid to cover a 5c piece
2.5 dess sugar
old yeast bottle

Grate the potato, and mix it with the other ingredients.
Bottle in an old yeast bottle, cork tightly, and tie.
This will be ready for use in about 12 hours.

HOP-LESS YEAST AND BREAD
Yeast:
old yeast
1 good-sized potato
2 dess sugar
flour
salt

Cut potato into small pieces, boil without salt. When cooked, pour off potato water into a jug, and mash potato well, adding sugar. Beat well, and add to potato water. Put aside to cool.

When cool, add enough flour to thicken to consistency of good separated cream, and add to old yeast. Add 2 tsp salt to old yeast immeditely after it has worked a second time.

Bread:
2 sifters of flour*
2 tsp salt
500ml (1 pint) of yeast
750ml (1.5 pints) tepid water

Sift the salt into the flour, mix well. Make a cavity in the flour, add yeast & water, then knead well,
keeping it warm until risen twice it’s size (about 3.5-4 hrs).

Knead again, and make into loaves. Allow to rise to tops of tins.
Put into a hot oven, allowing the heat of the fire to slowly decrease. Cook 1 hour.

* A cup of flour sifted before measuring will weigh 20-30 percent less than a                                      cup of flour sifted after measuring, making a huge impact on your finished recipe.
Packed flour will usually give you more flour than sifted, and that can affect baking.

LEMON YEAST
3 Tab flour
1 Tab sugar
2 Tab lemon juice
1/2 large cup warm water

Beat all together, bottle and cork.

YEAST AND BREAD
1 medium sized potato
750ml water
about 375g flour (for sponge)
1.25 cups yeast
3kg flour
handful of sugar and salt

Boil potato in the water until quite soft. Mash, and when lukewarm mix in with the hand, the flour, then the yeast. (Stir yeast in earthenware jar well before taking out yeast for sponge.)

Mix well, put lid on saucepan, cover with a piece of blanket, and put in a warm place overnight.
By morning it should be risen right up.

Sift the flour with sugar & salt, make a well in the centre, and pour in sponge (to which you have added some warm water). Add more warm water as you require it to mix the bread.

Knead for 15 mins and then leave to rise till quite double it’s size. When risen, turn bread out on tables, and cut into loaves. Knead well and put loaves into a warmed, greased tin to rise for 1 hr.

Then bake 1 hour in a good oven.