Hop Yeast

A shortcut method, hop yeast is similar to hard yeast. A tea is made by boiling hops flowers in water. This is strained and mixed with spelt or rye flour while still hot. The batter is allowed to cool until lukewarm, then it is mixed with liquid yeast and sweetened with molasses or maple sugar. When frothy, the yeast is ready to use. If properly stored, it will remain active for about ten days. Since baking was generally done on Fridays (to have fresh bread for the weekend), this yeast could be kept going from one week to the next by reserving part of it as a starter for the following batch.