To one quartern of flour (three pounds and a-half), and a dessert-spoonful of salt, and mix them well; mix about two table spoonfuls of good fresh yeast (see 2160) with half-a-pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well 'together, till the dough comes clean through the hand; some flour will require a little more waterbut in this experience must be your guide: let it stand again for about a quarter of an hour, and then bake at pleasure.