1816. To Remedy Bitterness in Yeast

1816.      To Remedy Bitterness in Yeast. Yeast is often so bitter as to communicate a most disagreeable taste to bread. This may be derived from an excess of hops. To rectify this, mix with the yeast a considerable quantity of water, and set it by to rest for some hours, when the thickest part will fall, to the bottom. Pour off the water, which will have extracted part of the bitter principle, and use only the stiff portion that has fallen to the bottom. But yeast sometimes acquires a bitter taste from keeping, which is quite independent of that derived from the hops. To remedy this, throw into the yeast a few clean coals freshly taken from the fire, but allowed to cool a little on the surface. The operation appears to depend in principle upon the power of freshly burnt charcoal to absorb gases and remove offensive odors.

1817. Baking Powder

1817.    Baking Powder. This is chiefly employed as a substitute for yeast. 1 or 2 tea-spoonfuls are mixed with the dry flour and other ingredients, which are then made into a dough, as quickly as possible, with cold water, and at once baked or boiled, as the case may be. By the addition of about 1/2 drachm turmeric powder to each pound of baking powder, it is converted into egg powder. These preparations should be kept in well corked bottles or tins, to prevent absorption of moisture.

1818. To Make Baking Powder

1818.      To Make Baking Powder. Powder and thoroughly dry separately, by gentle heat, 1/2 pound tartaric acid, £ pound pure bicarbonate of soda, and 3/4 pound potato farina; mix them in a dry room, pass the mixture through a sieve, and at once put into packages, observing to press it hard, and to cover it with tinfoil or close-made paper, and to preserve it as much as possible from air and moisture. Or: Mix and pack, as just described, 1/4 pound tartaric acid, 1/2 pound alum, 3/4 pound pure bicarbonate of soda, 1 pound farina, and 3 ounces sesquicarbonate of ammonia. Or: 5 pounds tartaric acid, 8 pounds pure sesquicarbonate of soda, and 16 pounds farina. In using, 1 or 2 tea-spoonfuls are mixed with the dry flour, which is then made up quickly with cold water, and baked immediately. Any other flour or starch may be used instead of the potato flour.