Remarks on Yeast

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Without good yeast to start with it is impossible to make good bread, therefore I devote a few moments to this important consideration. There are several kinds of yeast used for raising bread and rolls. Brewers' yeast is given to start with, though too strong for a family bread. Bakers' is better, but not always to be had. A housekeeper should get a little of any good yeast to commence with, and when she finds it is good, and is well risen and sweet, instead of pouring it into flour, and baking it, it is better to thicken it with cornmeal, cut the cakes out, dry in a cool place, and keep the cakes always on hand for any purpose to which they are suited, i. e., in the making of bread, rolls, pocketbooks, loaf, cake, sally lunn, or any kind of light biscuit.