To make such yeast, flour, water, and a small quantity of sugar are
stirred together, and the mixture is then allowed to remain at ordinary
room temperature, or 70 degrees Fahrenheit, until it is filled with
bubbles. If hops are available, a few of them may be added. When such
yeast is added to a sponge mixture, it will lighten the whole amount.
Before the sponge is made stiff with flour, however, a little of it
should be taken out, put in a covered dish, and set away in a cool, dark
place for the next baking. If properly looked after in the manner
explained, this yeast may be kept for about 2 weeks.
More certain results and a better flavor are insured in the use of
liquid yeast if it is started with commercial yeast, so that whenever
this can be obtained it should be used. Then, as just explained, some of
the liquid containing the yeast or some of the sponge made with it may
be retained for the next baking.
28. Quality of Yeast.--Of equal importance with the quality of flour is
the quality of yeast used in the baking of bread. Yeast is, of course,
accountable for the lightness or sponginess of bread, but, in addition,
it improves the flavor of the bread if it is of good quality or detracts
from the flavor if it is of poor quality. Since the condition of yeast
cannot be determined until its effect on the finished product is noted,
the housewife should take no chances, but should employ only yeast,
whether she uses commercial or liquid, that she knows to be good and
reliable.
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