Hard Yeast

Hard yeast, or cake yeast, is made by infusing hops flowers in boiling water, straining the tea, then mixing it with coarse spelt flour, whole-wheat flour, or rye meal and a liquid yeast like the Hagerstown yeast. This mixture is allowed to proof (foam up) in a warm place, then it is stirred down and mixed with cornmeal to form a stiff paste. This is patted into a square pancake, cut into strips, and spread on a cloth or baking sheet to dry. When dry, the strips are stored in a muslin bag in a cool, dry cupboard or in an airtight jar if the weather is humid. A day before yeast is required for baking, a piece of dry paste is broken up in lukewarm water and allowed to reactivate. When foamy, it is ready to use. Although slower to activate, this type of yeast is closest in texture to the granulated active yeast now sold in supermarkets, for it can be ground into crumbs and measured out in similar fashion.