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- (This means the blossom of the hop vine when it is just fully opened with the pollen still in it).
- Tie the hops in cheese cloth; peel the potatoes; boil in the water till the potatoes are soft.
- Throw away the hops; mash the potatoes in the water; add in the sugar and flour; set in a hot place till it foams. If you still have a cake of yeast from last making, add in it after soaking. This hurries the fermentation; but given time the mix will work without yeast starter.
- When it has worked till good and light, thicken with meal so which you can spread it on a board and cut it into cakes about twice as big as the store cake. Set them in a cold place to dry. Soften one in hot water and use it in bread just like any other yeast. Keep the cakes cold and dry till needed.
- TO REPLENISH HOP YEAST WITHOUT HOPS:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1776g | |
| Calories 380 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 1370mg | 39% |
| Total Carbs 86.3g | 23% |
| Dietary Fiber 7.7g | 26% |
| Sugars 15.14g | 10% |
| Protein 8.88g | 14% |
