HOME-MADE YEAST
ro the EDITOR
Sir,— Noticing a reference in last Friday’s Daily Times to home-made yeast, 1 have much pleasure in giving you a recipe which my wife has successfully used on stations for many years. She was in the habit of baking in one batch anything up to 15 double pan tins. Here it is;—Two large handfuls of hops, two teacups sugar, three large potatoes in their skins, two quarts of water. Place these in a saucepan and boil for 10 minutes; when they are boiling add two large handfuls of malt meal. Then take lib flour and put in a large enough bowl (crockery or enamel) to hold liquid; pour the boiling liquid over the flour, stirring quickly, and then strain through a close colander. If the contents are too thick thin down with boiling water. Let cool, an \ put in demijohn. Do not cork until the froth starts to rise; then put cork in tightly in demijohn. One pint of this yeast will make 401 b of bread. If potatoes are unobtainable, use one cup of rice instead of potatoes.—l am, etc., Station Cook.
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Otago Daily Times, Issue 24793, 18 December 1941, Page 8
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188HOME-MADE YEAST Otago Daily Times, Issue 24793, 18 December 1941, Page 8
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