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Dad's Saxon Yeast
Recipe By : Uncle John's Original Bread Book - John Rahn Braue
Serving Size : 1 Preparation Time :0:00
Categories : Breads Yeast And Starters
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces hops
4 quarts water
4 pounds rye flour
8 pounds barley flour
6 ounces active dry yeast
--OR baker's yeast
--OR 3 cups starter
Boil hops in water for 30 minutes. Strain into a large mixing bowl and set asid
e until the mixture has cooled to warm. Add rye flour or rye meal to the mixtur
e, mix well, then add yeast and mix thoroughly. Place the mixture in a moderate
ly warm room to stand overnight; the following morning should find this mass in
a state of fermentation.
Add the barley flour to the fermented mixtrue. Mix to form a dough. Roll out an
d cut into thin disks. Dry in the open air, away from the sun, and break into s
mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or p
ackage of yeast.
To preserve the yeast, follow this process: Crumble the disks and thoroughly dr
y them (on absorbent paper away from the sun). Then package in moderately air-t
ight containers for long-time preservation in a cool place. (Do not freeze.)
When adding the yeast to hops-rye mixture, mix the yeast in a small portion of
the mixed flours, then add that to the rest of the hops-rye mixture. Hops are o
btainable at your favorite druggist or wholesale drug house. Yeast is found in
the grocery store or bakery. Various flours are stocked in health food stores.
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