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Yeast

Yeast is a substance produced during the fermentation of wine, beer, and vegetable juices; it is used to raise dough for bread and cakes, and to make it light and puffy. The best yeast is that taken from good brewer's ale, though it is generally too bitter to use without preparation. This yeast, however, cannot always be obtained, and German yeast is frequently used as a substitute. This yeast is excellent when it can be procured fresh and good, and is free from the bitter taste to which brewer's yeast is liable; it is frequently offered for sale when unfit for use, especially in hot weather. When neither good brewer's yeast nor fresh German yeast can be procured, yeast made at home may be used as a substitute; and two or three recipes are given for its preparation. It is scarcely so strong as brewer's yeast, however, and therefore a larger quantity of it will need to be used. Half a pint of solid brewer's yeast will raise fourteen pounds of flour. If the brewer's yeast is thin, a few spoonfuls more will be needed.