A Receipt to Ferment Any Quantity of Wort or Flour with a Teaspoonful of Yeast

[ A Receipt to Ferment Any Quantity of Wort or Flour with a Teaspoonful of Yeast ]

Date: 1780/09/12

Publication Format
Print

Type
Food

Ingredients
wort
yeast
flour
water

Places
Halifax
Nova Scotia

Source: Nova Scotia Gazette
Institution: Nova Scotia Archives | Source Origin: Nova Scotia Newspapers on Microfilm | Reference: Microfilm Reels 990, 8162, 8163, 9466

Description

Instructions for using small amounts of yeast in brewing beer and baking bread. Vol 10, No. 745. Microfilm Reel 8158.


Images
Transcription

A Receipt to ferment any Quantity of Wort or Flour

               with a Teaspoonful of Yeast.

WHEN you have boil’d and drained off the

Hops from your first Copper of Wort, put

two or three Quarts of it in some Vessel, where it

may ly thin, in order to cool quick: You’ll find it, 

in about an Hour, more or less according to the Sea-

son, just warm, then put in it a Teaspoonful of thick

steady Yeast. In two or three Hours, you’ll find it

come to a head: by this time you have more Wort

cool’d. Now put your two or three Quarts, thus

a little in Ferment, into four or five Gallons Wort,

which will bring that also to a head, or as it is call’d, 

to be ripe, in the Space of two or three Hours more.

Then add these to a Hogshead of Wort, and all

will soon be ripe, by Virtue of the first Teaspoon-

ful only.

    Suppose you are to bake a Bushel of Flour, put

the Flour into your kneading Trough; put to it three

Quarters of a Pint of warm Water, a Teaspoonful

of thick steady Yeast.--then make a hole in the

middle of your flour large enough to hold two gallons

of water; pour in your small Quantity, stir into it with

a stick some of the Flour, until it be of the thick

ness of Batter for a Pudding. Strew some Flour over

that Batter--so leave it for about an Hour, now it 

will be raised, so that it will break through the dry

Flour. Pour in a quart more of warm Water--stir

in some more Flour, until it be as thick as before;

again shake some dry Flour over it, leave for two

Hours more--it will then rise and break through

the dry Flour again--then add three Quarts or a

Gallon more of warm Water, repeating the same

Operation. You may in about three or four Hours

more mix up your Dough--then cover it Warm. In

four or five Hours more you may put it into the Oven,

and you will have Bread as light as if you had used

a pint of Yeast. It does not take above a Quarter

of an Hour more than the usual Time of baking.

    Put on your Flour, about 6 or 7 o'clock in the

Morning, your small quantity of yeast and water

as directed; in an hour's Time some more, in two

Hour a greater Quantity, about noon make up your

Dough, about six in the afternoon it will be ready

for the Oven. Thus you will have good bread nei-

ther heavy or bitter.

    When you find your Body of Flour spunged large

enough, you should, before you put in the rest of

the Water, mix with both Hands that which is spun-

ged and the dry Flour altogether; then add the Re-

mainder of the Water, thus the Dough will rise the

better and easier. 

    Yeast is to Flour, as fire to fuel: A spark of Fire

blow’d up, will gradually kindle a large Heap--so

will a Thimbleful of Yeast, by artfully adding warm

Water, raise or spung any Body of Flour.

    Is your Bread heavy? It is so, because the Body

raised or spunged has not been large Enough, but

was made up, and put into the Oven before it was

ripe.

    In Summer let your Water be blood warm only;

but in Winter the Water must be as warm as your

hand without smarting can bear. Cover also your

Dough very warm in Winter.