*  Exported from  MasterCook  *
 
                             Dad’s Saxon Yeast
 
 Recipe By     : Uncle John’s Original Bread Book - John Rahn Braue
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Yeast And Starters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        hops
    4      quarts        water
    4      pounds        rye flour
    8      pounds        barley flour
    6      ounces        active dry yeast
                         --OR baker’s yeast
                         --OR 3 cups starter
 
 Boil hops in water for 30 minutes. Strain into a large mixing bowl and set asid
 e until the mixture has cooled to warm. Add rye flour or rye meal to the mixtur
 e, mix well, then add yeast and mix thoroughly. Place the mixture in a moderate
 ly warm room to stand overnight; the following morning should find this mass in
  a state of fermentation.
 
 Add the barley flour to the fermented mixtrue. Mix to form a dough. Roll out an
 d cut into thin disks. Dry in the open air, away from the sun, and break into s
 mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or p
 ackage of yeast.
 
 To preserve the yeast, follow this process: Crumble the disks and thoroughly dr
 y them (on absorbent paper away from the sun). Then package in moderately air-t
 ight containers for long-time preservation in a cool place. (Do not freeze.)
 
 When adding the yeast to hops-rye mixture, mix the yeast in a small portion of 
 the mixed flours, then add that to the rest of the hops-rye mixture. Hops are o
 btainable at your favorite druggist or wholesale drug house. Yeast is found in 
 the grocery store or bakery. Various flours are stocked in health food stores.
 
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