Home › The Principles of Cookery › German Yeast

German Yeast

German yeast is now very generally used, owing to the difficulty of obtaining good brewer's yeast. It is very excellent when it can be obtained fresh and sweet, but care should be taken that it is so, as it quickly deteriorates in quality, and is then exceedingly unwholesome. It should be dissolved very gradually, with a little warm water, or warm milk and water, and stirred until it is perfectly smooth and creamy. Probable cost, 1d. per ounce. Sufficient, one ounce for a quartern, half a gallon, or three pounds and a half of flour.