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Classic
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page 62
fine flour. Mould it, when light, into four loaves. Have your oven hotter than
for other bread, and bake it fully one hour and a half. It is an excellent
article of diet for dyspeptic and sedentary persons.
Dyspepsy Bread.
This is three-fourths unbolted flour, and the remaining fourth common flour, and
is risen and made as other light bread, but should be baked rather more.
Yeast.
It is important to those that make their own bread, to make their own yeast, or
they cannot judge of its strength. The best is the old-fashioned hop yeast,
which will keep for six weeks in winter.
Put a pint of hops in a pot, with a quart of water; cover it tightly, and let it
boil slowly for half an hour; strain it while boiling hot on a pint of flour,
and a heaped table-spoonful of salt; stir it well, and let it stand till nearly
cool; when put in a tea-cupful of good yeast; if it is not sweet, put in a
little salæratus, just as you stir it in; keep it in a warm place till it
rises, when put it in a stone jug, and cork it tightly. Keep it in a cool place
in summer, but do not let it freeze in winter; shake it before you use any.
When your yeast jug is empty, fill it with water, and let it soak; wash it well,
and if it should smell sour, rinse it with salæratus water. If you have a
garden, raise your own hops by all means; pick them by the first of September,
or they will lose their strength; dry them on sheets spread on the garret floor.
If you buy hops, choose light green ones, with the yellow dust about them. Brown
hops have generally stayed too long on the vines.
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