German Yeast

Ingredients

• brewery or distillery yeast
• cold spring water
• ½ oz. carbonate of ammonia
• 1 oz. bicarbonate of soda
• 1 pint cold water

Directions

1. Filter the yeast through a muslin or silk sieve into a tub with 4-5 times the amount of cold spring water.

2. Stir well until mixed and foamy, then let it settle until the water is clear.

3. Gently draw off the surface water without disturbing the settled yeast.

4. Pump in more cold water, stir, let settle, and repeat until the water is tasteless and clear.

5. Dissolve the carbonate of ammonia and bicarbonate of soda in 1 pint of cold water, then mix with the purified yeast.

6. Let it sit for 12-14 hours.

7. Pump in cold water again, stir, and draw off the water for the last time.

8. Empty the settled yeast into a clean linen bag, tie it, and place between two boards.

9. Apply gentle pressure to remove excess water until it resembles bread paste or dough.

10. Form into cakes and keep cool.