Boil a handful of hops in a quart of
water about 30 minutes, strain the liquor
and put it into a quart bottle. Let the
bottle be only two-thirds full. When
cool put in a handful of sugar and a
handful of ground malt. Cork and tie
it down. Set the bottle in a moderately
warm corner and let remain about 48
hours. Then boil J pound of hops in a
gallon of water. Put 4 cups flour in a
pan, pour the boiling hop- water through
a strainer on to it and mash to a sort of
thin paste. When cool add 2 heaping
cups of ground malt and 1 of sugar then
draw the cork of the bottle, mix in the
contents set the stock away in a jar to
ferment and in two days it will be ready
for use. Strain it into a jug and keep it
cold. It will keep good to start ferment
with for a month or more.
258— Common Yeast op Ferment.
Stock yeast is not used to make bread
with but to start ferment or common
yeast such as the bakers sell in most
towns.
Take about 24 potatoes,
2 pounds of flour.
4 ounces sugar.
1 quart stock yeast✪ Common Yeast of Ferment.
Wash the potatoes thoroughly, usin^
a brush for the purpose, and boil them in
a ketde of water. When done pour off
what remains of the dark water and fill
up again with fresh. When that boils
turn out potatoes and boiling water on to
78
SAN FRANCISCO HOTEL GAZETIES
the flour in a large pan and mash all to a
emooth paste. Throw in the sugar
Thin down with ice water till like thick
cream. Set the large colander over your
G-g-allon stone jar (JQst fresh scalded out)
and strain the yeast into it. When it is
no more than about milk warm mix the
Btock or other yeast to start it. Let
stand in a moderately warm place, un-
disturbed, for from 12 to 24 hours — ac-
cording to weather, activity, and need
of using. It will then be ready for use,
and should be kept cold.
Cost of material — potatoes 4, flour G,
Bugar 3, stock yeast or yeast cakes to
Btart with 10; 23 cents for 4 gallons.
Note — The dry hop yeast cakes an-
swer very well to start the ferment above
described if used plentifully — a whole
package for 3 or 4 gallons — but are not
equal to stock in making articles good
and profitable to sell. Yeast also is sold
and is a source of profit where the de
mand is such that not much is left to
throw away, for ferment will not keep
long. The most of the cost is in the
labor of making it.
259— Common Bread Dough.
As a rule one-fourth yeast to three-
fourths water.
Tlie good potato yeast with no germs
of sourness in it, such as we have already
directed how to make, does no harm iu
still lirger proportions when the weather
is cold <^r time of mixing late. But
the whitest bread is made when the
dough can have long time to rise, not
hurried up.
1 pmt yeast.
3 pints warm water,
1 heaping tablespoon salt.
8 pounds flour.
Mak(^.s 8 loaves of convenient size.
. Cost of material — There are 12 pounds
weight of material which make about 10
pounds of bread after baking and the
cost per pound is according to the price
of flour, with flour at 3J this small quan-
tity costs 3c per pound loaf.
260— Cream Rolls.
For about 60 split rolls.
3 large cups milk.
1 large cup yeast.
1 ounce salt. (A heaping tablespoon.)
2 ounces sugar.
2 ounces lard or butter.
4 pounds flour — 16 cups. ✪ Common Bread Dough
Page 83 · 4 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil a handful of hops in a quart of water about 30 minutes, strain the liquor and put it into a quart bottle. Let the bottle be only two-thirds full. When cool put in a handful of sugar and a handful of ground malt. Cork and tie it down. Set the bottle in a moderately warm corner and let remain about 48 hours. Then boil J pound of hops in a gallon of water. Put 4 cups flour in a pan, pour the boiling hop- water through a strainer on to it and mash to a sort of thin paste. When cool add 2 heaping cups of ground malt and 1 of sugar then draw the cork of the bottle, mix in the contents set the stock away in a jar to ferment and in two days it will be ready for use. Strain it into a jug and keep it cold. It will keep good to start ferment with for a month or more.
258— Common Yeast op Ferment.
Stock yeast is not used to make bread with but to start ferment or common yeast such as the bakers sell in most towns.
Take about 24 potatoes,
2 pounds of flour.
4 ounces sugar.
1 quart stock yeast.
Wash the potatoes thoroughly, using a brush for the purpose, and boil them in a ketde of water. When done pour off what remains of the dark water and fill up again with fresh. When that boils turn out potatoes and boiling water on to
the flour in a large pan and mash all to a smooth paste. Throw in the sugar Thin down with ice water till like thick cream. Set the large colander over your gallon stone jar (JQst fresh scalded out) and strain the yeast into it. When it is no more than about milk warm mix the stock or other yeast to start it. Let stand in a moderately warm place, undisturbed, for from 12 to 24 hours — according to weather, activity, and need of using. It will then be ready for use, and should be kept cold.
Cost of material — potatoes 4, flour 6, sugar 3, stock yeast or yeast cakes to Btart with 10; 23 cents for 4 gallons.
Note — The dry hop yeast cakes answer very well to start the ferment above described if used plentifully — a whole package for 3 or 4 gallons — but are not equal to stock in making articles good and profitable to sell. Yeast also is sold and is a source of profit where the de mand is such that not much is left to throw away, for ferment will not keep long. The most of the cost is in the labor of making it.
259— Common Bread Dough.
As a rule one-fourth yeast to threefourths water.
The good potato yeast with no germs of sourness in it, such as we have already directed how to make, does no harm in still larger proportions when the weather is cold <^r time of mixing late. But the whitest bread is made when the dough can have long time to rise, not hurried up.
1 pmt yeast.
3 pints warm water,
1 heaping tablespoon salt.
8 pounds flour.
Makes 8 loaves of convenient size.
. Cost of material — There are 12 pounds weight of material which make about 10 pounds of bread after baking and the cost per pound is according to the price of flour, with flour at 3J this small quantity costs 3c per pound loaf.
260— Cream Rolls.
For about 60 split rolls.
3 large cups milk. 1 large cup yeast.
1 ounce salt. (A heaping tablespoon.)
2 ounces sugar.
2 ounces lard or butter.
4 pounds flour — 16 cups.
Records on this page
Common Yeast of FermentCommon Bread DoughGraham RollsCream Rolls