Victorian bread recipes without commercial yeast and without sourdough starter – you don’t need commercial yeast to bake a loaf of bread! In the Victorian era it was quite common to make yeast substitutes at home. Here you’ll find 8 recipes for homemade yeast substitutes: hop yeast, fruit yeast, grape must yeast, flour yeast sponge, pea yeast, bark yeast & salt rising bread.
I often make homemade sourdough bread, but since I made Victorian Graham bread (with commercial yeast) for the Historical Food Fortnightly two month ago, I was interested in historical homemade bread recipes which were made without commercial yeast. So here I compiled Victorian bread recipes which are all made without commercial yeast and without traditional homemade sourdough starter.
‘Home-made liquid yeast is exceedingly easy to prepare. It simply requires a mixture of water and some material in which the plant cells will rapidly grow.’ (A Handbook Of Invalid Cooking, 1893)
Baking Yummies: Victorian Milk Bread (revisited) For #twelve Loaves
In the Victorian era, yeast was usually made at home with boiled hops and mashed potatoes. But nearly all Victorian yeast recipes made with hops say to add some commercial yeast as well; but finally I found two Victorian yeast recipes without commercial yeast, which you’ll find below. There are also recipes for Victorian salt-risen bread, Roman bread made with grape must, Turkish pea bread and Siberian bark bread.
Boil hops in water, ‘until the hops fall to the bottom of the pan; strain it, and when milk-warm’ add flour and sugar; ‘set the mixture by the fire, stirring it frequently’. After 48 hours add potatoes; ‘next day bottle the yeast – it will keep a month. One fourth of yeast and three of warm water, is the proportion for baking.’
Boil all ingredients for 1 hour; ‘when milk-warm, bottle and cork it close, and it will be fit for use in twenty-four hours. 1 lb. of this yeast will make 18 lb. of bread.’
Amish White Bread (only Available For Local Delivery In Victoria, Texa
‘What to do when yeast is not obtainable to start the fermentation in making yeast. Mix a thin batter of flour and water, and let it stand in a warm place until it is full of bubbles. This ferment has only half the strength of yeast, so double the amount must be used.’
‘Mix the ingredients well, pour into a keg and cork down tightly. Shake every hour or so – the more the better. In forty-eight hours it will be ready’ to make the dough.
Sift the flour […] into the trough. Hollow out the center and pour in the yeast [starter] and gradually mix in enough flour from the sides to make a thin batter. This so-called “sponge” should be ready in about eight hours.’
Julia Child's White Sandwich Bread
The disadvantages of salt-rising bread ‘are, that it requires constant care to keep it at the right temperature, that the time necessary for it to rise renders it indispensable that it should be baked in the afternoon, when every housekeeper likes to be at leisure, that only a certain quantity of flour will rise at all by this method, and that, to people accustomed to good hop yeast bread, the best bread made thus is disagreeable […] the rising often […] smell before rising, and the bread becoming dry and crumbly, if exposed to the air, in less than twenty-four hours after baking. The best housekeepers I know of, do not make “salt-rising” bread at all seasons, but in summer only, when the yeast can be more easily kept at the right temperature, and hop yeast sours sooner.’
‘Since the days of Eve, every married woman has had her “autocrat, ” not of “the breakfast table” only, but of household affairs generally. My autocrat has a choice of bread, and it is decidedly “salt-rising.” […] Here is my way of making good bread: Take one pint of warm water, one teaspoonful of salt, put it in a dish sufficiently large to admit of stirring in the flour until it is a thick batter, and keep it warm, quite warm, and in five hours it will rise and be fit for use. If it does not rise sufficiently, dissolve a piece of common soda as large as two kernels of corn, and stir into the batter.’
Put half a bushel (more or less, according to the consumption of the family) of flour into the kneading-trough, and hollow it well in the middle; dilute a pint of yeast with four quarts or more of lukewarm milk or water, or a mixture of the two; stir into it from the surrounding part, with a wooden spoon, as much flour as will make a thick batter, throw a little over it, and leave this, which is called the leaven, to rise, before proceeding farther.
Milk Bread Recipe
In about an hour, it will have swollen considerably, and have burst through the coating of flour on the top; then pour in as much warm liquid as will convert the whole, with good kneading – and this should not be spared – into a firm dough […] Through a cloth over it, and let it remain until it has risen very much a second time, which will be in an hour, or something more […] mould it into loaves […] put them directly in a well heated oven, and bake them from an hour and a half to an hour and three quarters.’
‘Salt-rising, or rather milk-rising bread, to me now looks finer, tastes better, and is more healthy, beside being less work about making it than the common yeast bread. […] This bread if made aright, is white, moist, tender, [and] sweet’.
Take milk, water and salt, ‘put together in a vessel sufficiently large, add flour very fast, until as thick as can well be stirred smoothly; put the vessel in another of water, as warm as the hand can be held in, stand by the stove or fire so as to keep up the water at the same temperature. Give it a slight stirring, and that but once, which should be done upon seeing signs of its rising, which will be after it has stood between three and four hours. Will be up in about five hours. Should not present a surface of fine bubbles, but look much as yeast.’
Darina Allen: The Best Victoria Sponge You'll Ever Taste
‘Mix moderately stiff, and mould out into pans, set by the stove to rise. May be ready to bake in an hour. Will bake a little quicker than yeast. […]
If the rising be set at six in the morning, the bread can be mixed at eleven, and all in the cooling room at two o’clock, so as not to interfere with the arrangements of the afternoon.’
‘Take a perfectly clean bowl, and one that has not had any acid substance like cooked fruit in it. Put in it 1 cup of warm water, 1/2 teaspoonful of salt, 1 teaspoonful of corn-meal, 1 drop of ginger extract, and enough white flour to make a medium thick batter. Beat it very thoroughly, and set the bowl in a pan of warm water to secure a uniformity of temperature. It will rise in about five hours, sometimes more quickly. Much depends upon the flour.’
Eric Akis: Knead Away Stress With A Rustic French Loaf
‘When it is light, take a pint of quite warm water, and add enough flour to make a rather stiff sponge. When lukewarm, add the rising, stirring it in well. If kept in a warm place, it ought to be light in one or two hours. When light, knead into loaves. It requires much less kneading than yeast bread. When the loaves have risen to twice their original size, bake in a moderate oven for nearly an hour.’
‘Scald the meal and salt with one-half cup of milk, and let it stand in a warm place over night. In the morning, set the bowl in water, as warm as the hand can bear. During the whole process keep the bread at this temperature; when this is light, add it to the remainder of the scalded milk and water which has been allowed to cool. Add the butter, sugar, salt and flour, and beat this batter thoroughly. Set it in warm water again to rise; when light, add the flour to make a stiff dough, knead well, put in pans, and when risen again, bake for about 45 minutes.’
‘The lees of small beer; porter, and wine; or porter alone, will ferment when mixed with flour, and good bread may be made with it.’ (The Naval Chronicle, 1799)
Mary Berry All In One Victoria Cake Sponge Recipe
Knead millet with must, ‘it will keep a whole year.’ Or knead bran with white must and dry it in the sun, ‘after which it is made into small cakes. When required for making bread, these cakes are first soaked in water, and then boiled with the finest spelt flour, after which the whole is mixed up with the meal; and it is generally thought that this is the best method of making bread.’
‘Take 1 cup of raisins, wash them well, and put them to soak in 1 1/2 pints of warm water, keeping them in a warm place for two or three days, or until fermentation takes place, which can be told by
0 Komentar