Buttermilk yeast cakes

Yield: 1 Servings

Measure Ingredient
1 Yeast cake
1 pint Warm water
1 tablespoon Cornmeal
1 tablespoon Sugar
1 teaspoon Salt
1 pint Buttermilk
1 cup Flour
1 cup Water

Dissolve 1 yeast cake in 1 pint warm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon salt. Let stand over night.

In the morning boil 1 pint buttermilk; have ready 1 cup flour and water, mixed to a smooth, stiff batter; pour this into boiling milk and let it cook thoroughly, stirring constantly. When cool, add to the yeast mixture and set in a warm place until it ferments. Then work in corn meal enough to make a stiff dough, mold into cakes and dry in shade.

~- 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@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Fredericksburg Home Kitchen Cook Book NOTES : This is from the Fredericksburg Home Kitchen Cook Book, first published in 1846. I Have the Centennial Edition, 1946.

Great

find, a bit pricey, in the book stalls. There are two yeast recipes,

followed by a Buttermilk Bread recipe. These are old recipes, but my

grandmother made her own yeast on the farm and followed the same procedure

in Iowa, turn of the century.

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