German Yeast

And Bread made with German Yeast

Method

This has very generally superseded the use of English beer-yeast in London, and other places conveniently situated for receiving quickly and regularly the supplies of it which are imported from abroad; but as it speedily becomes putrid in sultry weather, and does not in any season remain good long after its arrival here, it is un-suited for transmission to remote parts of the country. Bread made with it while it is perfectly sweet, is extremely light and good, and it answers remarkably well for light cakes and biscuits. An ounce is the proportion which we have always had used for a quartern (half a gallon or three pounds and a half) of flour, and this, with the addition of some salt and nearly a quart of milk, or milk and water, has produced excellent bread when it has been made with care. The yeast should be very gradually and perfectly moistened and blended with the warm liquid; for unless this be done, and the whole rendered smooth as cream, the dough will not be of the uniform texture which it ought, but will be full of large hollow spaces, which are never seen in well-made bread The mass should be mixed up firmly and well kneaded at once, then left to rise for about an hour; again kneaded thoroughly, and again left to rise from three-quarters of an hour to an hour; then divided, and lightly worked up into loaves, put into round slightly buttered earthen pans, and sent immediately to the oven.*

A leaven may be first laid with the yeast, and part of the liquid when it is preferred, as directed for bread made with beer-yeast, but the result will be equally good if the whole be kneaded up at once, if it be made quite firm.

* We give the proportions used and the exact manner of making this bread, which we have had followed for more than twelve months, with entire success.