Yeast with Peas
Ingredients
Directions
Pour boiling water over the peas in a bowl.
Let the mixture sit in a warm place for 24 hours.
The water will become a good yeast with a frothy top by the next morning.
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 starches and natural microbes that ferment the water into a leavening yeast.
- Boiling water
- Softens and wets the peas so their surface microbes and sugars can become active in the liquid.
The step that matters
Leaving the mixture in a warm place. Fermentation depends on warmth; a cool spot slows the microbes, so the yeast may not froth by morning.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.