p. 15 | Sugar Yeast

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Oct 21, 1915

Sugar Yeast

The following recipe for a homemade yeast is sent by Mrs. Mattie A. Creager, of Keene, Tex. She says: “I have tried all kinds of yeast, and never found anything equal to that made by this formula:—

“To one pint of lukewarm water, add one-half cup sugar and sufficient flour to make a stiff batter. Mix all together, and beat until the batter is smooth. Pour into a glass fruit jar, cover, and set in a warm place to rise. This will require from three to five days, according to the temperature. When it has risen to about twice its original bulk, it is ready to use.

“Add two quarts of lukewarm water to the yeast, thicken with flour until the batter is quite stiff, but not too stiff to beat well, and let it rise overnight. (In very warm weather unheated water may be used.) In the morning take out a cupful of yeast and put it into a glass jar, add one-fourth cup of sugar, cover, and put in a cool place until next baking day; then treat it the same as suggested above. Never add any salt to the yeast.

“The remainder of the yeast may be treated like any other sponge. This is the method I follow: Put three quarts of sifted flour into a pan, make a hollow in the middle, and pour in the sponge. Add sugar and salt to taste. Knead until the dough is stiff enough so it will not stick to either the hand or the kneading board, and set away to rise. When light, shape into loaves, and after these have risen, bake in a moderate oven. Hard-wheat flour is always to be preferred.”