To Make Yeast
Ingredients
Directions
Prepare the flour jelly
Boil the flour in water until it reaches the consistency of a thin jelly.
Pour the flour jelly into the middle part of a yeast-making machine.
Set up the apparatus
In the lower vessel, add coarse powdered marble and pour diluted sulphuric acid over it.
Adjust the apparatus and place the upper vessel nearly closed.
Ferment and store
Allow the fixed air to pass through the valve and into the flour jelly for a few hours until it ferments.
Remove the yeast from the machine and store it in a bottle for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Provides the starchy food that the yeast culture feeds on and ferments.
- Coarse powdered marble
- Reacts with the acid to release the gas that is fed into the flour jelly.
- Sulphuric acid
- Reacts with the marble to release the gas that drives fermentation.
The step that matters
Allowing the fixed air to pass through for a few hours. Fermentation needs sustained time for the yeast to multiply and act on the flour jelly. Stopping early leaves the culture underdeveloped, while the gas must be steadily supplied during this period.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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