Dad's Saxon Yeast
Yield
1 batchPrep
10 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
hops
|
* |
| 4 | quarts |
water
|
*
|
| 4 | pounds |
rye flour
|
|
| 8 | pounds |
barley flour
|
* |
| 6 | ounces |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
hops
|
* |
| 4 | quarts |
water
|
*
|
| 1.8 | kg |
rye flour
|
|
| 3.6 | kg |
barley flour
|
* |
| 173.4 | ml/g |
yeast, active dry
|
|
Directions
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 package of yeast.
