1 double handful of hops*
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour Meal
*(This means the blossom of the hop vine when it is just fully opened with the pollen still in it). Tie the hops in cheese cloth; peel the potatoes; boil in the water until the potatoes are soft. Discard the hops; mash the potatoes in the water; add the sugar and flour; set in a warm place until it foams. If you still have a cake of
yeast from last making, add it after soaking. This hurries the fermentation; but given time the mix will work without yeast starter. When it has worked until good and light, thicken with meal so that you can spread it on a board and cut it into
cakes about twice as big as the store cake. Set them in a cool place to dry. Soften one in warm
water and use it in bread just like any other yeast. Keep the cakes cool and dry until needed.
To Replenish Hop Yeast Without Hops
1 c. fresh buttermilk
1 cake hop yeast, softened
Flour to make a soft batter
Meal to make a soft dough
Batter the milk, yeast, and flour and set in a warm place by the fire. When it "works good" - gets frothy - thicken with meal and proceed as above.
Make Your Own Yeast Cakes
Cornmeal 2 pkgs. dry yeast or 2 tbsp. granulated dry yeast 1 c. flour Bring the buttermilk or sour milk to a boil. Remove from heat and stir in enough corn meal to make a stiff batter. Cool to lukewarm. Soak the dry yeast in as little water as possible. Stir the soaked yeast into the lukewarm corn meal mixture (it must be only as warm as the inside of your wrist; heat kills the yeast bacteria). Keep in a warm place 12 hours or overnight. Then add one cup flour and enough corn meal to make it real stiff. Put out on floured board and work as for bread. Make long rolls of it and cut in pieces the size of yeast cakes you buy. Lay out on several thickness of cloth to dry,
turning them often. Do not lay in the sun. When very dry, pack in quart jars or other moisture proof containers. Attention: Often fresh yeast may be obtained at the bakery. 1 tablespoon = one cake or envelope. Powdered sugar can also be gotten at the bakery.
Raisin Natural Yeast Starter
Formula
(%) Ratio
Water (30ºC)100
Raisins 50
Sugar 25
Malt Syrup 10
Process
1)Measure the ingredients listed above.
Put them into a deep enameled or polyethylene bowl
and stir equally. Cover with a vinyl bag (do not
use glass or aluminum ware).
2)Stir it carefully about twice a day to keep the
raisins in shape. Without stirring, it will become
moldy.
3)Ferment it for 4 to 6 days in a fermentation
room (27ºC / 75% hum.).
Raisin Natural Yeast Starter is ready when all the
raisins come to surface with many bubbles.
Keep it in the refrigerator (for 2 months in
winter, 1 month in summer at longest).
At the end of the starter's life, the raisins may
be rinsed with water and used in bread or rolls.
4)Mash the fermented raisins into liquid with a
mixer.
5)You can make another batch by using 1% of the
raisin yeast.
6)Use 5 - 10% of this raisin brew.
Recipe from: Raisin Country, California
Homemade Yeast
Make a thin batter of flour and lukewarm water. Let it stand in a warm place until it ferments and is full of bubbles. 2 cups of this liquid yeast is equal to 1 cup of old yeast
Yeast is good when it is foamy and full of beads, has a brisk pungent odor and has a snap and * vim. It is bad when it has an acid odor, is watery and has a thin film on top.
* vim: lively or energetic spirit; enthusiasm; vitality.
Recipe From: Reflections Custer County Women's Club, 1976
Homemade Yeast
Boil 6 large potatoes in 3 pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes. When thoroughly cooked, drain the water on enough flour to make a thin batter.
Set this on the range and scald it enough to cook the flour. This makes the yeast to keep longer. Remove it from the fire and when cool enough, add the potaoes mashed, 1/2 cup sugar, 1/2 tablespoon
ginger, 2 tablespoons salt and a * teacup of yeast. Let it stand in a warm place until it has thoroughly risen. Then put it in a large mouthed jug and cork tightly. Set it away in a cool place. The jug
should be scalded before putting in the yeast. ** 2/3 of a coffee-cup full of yeast will make 4 loaves.
* 1 teacup equals 3/4 cup
** 2/3 coffee cup equals 2/3 cup
Recipe From: Reflections Custer County Women's Club, 1976
Liquid Hop Yeast
1 yeast cake
1/4 cup lukewarm water
1/4 teaspoon sugar
1 tablespoon hop-flavored malt extract
1 quart boiling water
3 medium potatoes
1/4 cup sugar
Dissolve yeast cake in lukewarm water, in which 1/4 ts. sugar has been dissolved. Set aside. Add malt extract to boiling water. Scrub potatoes (do not peel). Cut into sm. pieces and add to boiling water. Boil 10 min. Add 1/4 c sugar, mash, and strain. When mixture is lukewarm, add the dissolved yeast cake. Let rise, or "work," in a warm place for 6 hrs. Pour into Mason jar and store in refrigerator. Makes 1 qt, approx. Keeps for months. Sufficient for 32 loaves.
Recipe From: Colonial Cookbook, 1765.
Yeast Starter
100 g (1 cup) + 50 g (1/2 cup) flour
100 ml (6 tbsp.) oil
100 ml (6 tbsp.) water >
10 g (2 tsp.) honey
Place the 100 g of flour, oil, water and honey in a bowl.
Mix well and knead, adding a little more flour as needed to keep the dough from sticking to your fingers.
Let rest at least 2 days near a radiator.
Add the remaining 50 g of flour and knead again; let rest another 2 days. Your starter is ready to use.
Witch Yeast
l cup mashed potato
1/4 cup sugar
2 tsp salt
l cup warm water (105-115)
Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour. Use, or seal and refrigerate.
Can be used in the white bread or in other sourdough recipes if you choose.
Recipe From: A cookbook published by the Methodist Church women of Delphi, Indiana.
Substitute for Yeast
Boil one pound of flour, one quater pound of brown sugar and a little salt in two gallons of water for one hour. When milk-warm, bottle and cork close, and it will be ready for use in twenty-four hours.
Recipe From: Compendium of Cookery and Reliable Recipes, 1890
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