Yeast with Pease
Ingredients
Directions
Pour boiling water over the peas in a vessel.
Let it sit in a warm place for 24 hours.
The mixture will froth and serve as yeast.
Recipe from a historical cookbook (Internet Archive).
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
- Split or bruised peas
- Provide the starch and natural enzymes that ferment the mixture into a frothy leaven.
“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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