The following has been used and approved through 36 years. For a stone of flour: into two quarts of water put a quarter of an ounce of hops, two potatoes sliced, a tablespoonful of malt, or sugar; boil twenty minutes strain through a sieve> let the liquor stand until milk-warm, then add a little German yeast, for a first quickening; afterwards some of this yeast will do. Let it stand in a large jar or jug until sufficiently risen. First put into an earthen bottle a part of the yeast for a future quickening; let it stand in a cool place until wanted for a fresh making. Any plain cook or housewife can easily make this yeast. Put the yeast to half or more of the flour, and two quarts of warm water; stir well; let it stand and rise; knead up with the rest of the flour, put it into or upon tins, let it stand to rise, bake, and you will have good bread.

2649. Rye And Wheat Flour

Rye And Wheat Flour, half and half, makes excellent household bread.