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1 Yeast cake; home-made
1 c Warm water
1 c Flour
Cornmeal
Soften 1 home-made yeast cake in 1 cup luke-warm water. Add about 1 cup
flour, or enough to make a sponge dough. Set in a warm place to rise until
double in bulk; then stir in enough cornmeal to stiffen. Cover board with
a thin layer of cornmeal. Onto this dump the mixture. Form into a long
roll about 1 1/2 inches in diameter, and cut into cakes about 1/2 inch
thick. Dry in shade; then store in a flour sack, hung in a cool dry place.
The keep for a month or longer. — HOW TO USE COMPRESSED YEAST:
In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of fermentation. Be
sure not to let your dough get too light at any stage of the procedure.
(In other words, don’t let the dough go for too long a rise. If you use
this procedure and watch your dough texture/height, there is no reason why
this should not work, and want the joy of doing it yourself.) — From:
Katie E Green kgreen@u.washington.edu
Yields
1 Servings
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