To one quartern of flour add a dessert-spoonful of salt as before; dissolve one ounce of dried German yeast in about three table-spoonfuls of cold water, add to this one pint and a half of water a little warm, and pour the whole into the flour; knead it well immediately, and let it stand as before directed for an hour; then bake at pleasure. It will not hurt if you make up a peck of flour at once, and bake three or four loaves in succession, provided you do not keep the dough too warm. German yeast may be obtained at almost any corn-chandler's in the metropolis and suburbs. In winter it will keep good for a week in a dry place, and in summer it should be kept in cold water, and the water changed every day. Wheat-meal requires a little more yeast than fine flour, or a longer time to stand in the dough for rising.