This process should be repeated every other day, especially during summer--it will afford you good working casks, provided your yeast be good, and your hogsheads are well mashed.
For a stock yeast vessel of two gallons, the size best adapted for that purpose.
In the early days of settlement the fruits of these trees were extensively used, yeast and beer of excellent quality being prepared from them.
It is also useful to make your damper or `Johnny-cake,' which serves you in place of yeast bread.
These constitutional problems are followed up in (3) by the indirect method of differentiating the relationships of these furfuroids to yeast fermentation, from those of the pentoses.
This was also true of the behaviour of the hydrolysed extracts (acid processes) to yeast fermentation.
One egg, two cups flour, two cups milk, one tablespoonful butter, saltspoonful salt, half yeast cake.
Yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout, and which forms the substance called diastase.
The yeast acts slowly or rapidly according to the temperature to which it is exposed.
The fermentation of flour by means of brewer's or distiller's yeast produces, if rightly managed, results far more palatable and wholesome.
Consequently on using rice with its husk for brewing purposes, the yeastwill be provided with a considerable amount of nutritive substance.
Aw've oft heeard it spokken on as a risin' place, an noa wonder if they swallow yeast at that rate.
An' wor ther as mich yeast in 'em as ther is i' this?
Pure cultures can not therefore be used as simply as can yeast in bread dough.
The study of yeasts and the methods of keeping yeast from contaminations has revolutionised the brewing industry.
If the yeast is pure the fermentation is uniform and successful.
Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt.
Set a sponge at night of a pound of flour, a little salt, if your yeast should not be salt enough, a gill of yeast, and water enough to make a thick batter.
Warm the milk and butter, beat the eggs and stir in the milk, then add flour enough to make a thick batter, add the yeast and set it to rise.
Warm the milk and butter together; beat the eggs and add them by turns with the flour; stir in the yeast and salt.
Stir in as much water as will make the whole into a thick batter; add some yeast and a wine glassful of salt.
As soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough; cover it and stand it to rise.
As the yeast is so well salted there is no necessity to put salt in the bread.
When the mixture is lukewarm add the yeast and flour.
Whisk the eggs very light and add to the batter, then the yeast and salt.
Beat the eggs and add them, then the yeast and milk to form a dough.
Then add the yeastand as much milk as will form a dough.
To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt.
Take one-half cake of best yeast and dissolve in half a cup of tepid water.
Add to theyeast one pint of milk; then beat in smoothly three pints of flour.
The yeast must be dissolved in a little of the milk.
Take all the flour and half the sugar and butter (when beaten to a cream); add the milk and yeast and make a dough a little softer than bread.
Whites of twelve eggs, five teacups flour, three teacups sugar, one teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.
German yeast may be obtained at almost any corn-chandler's in the metropolis and suburbs.
Wheat meal requires a little more yeast than fine flour, or a longer time to stand in the dough for rising.
When it is nearly cold, add a little yeast on toast.
This yeast ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled.
Baking powder may be used instead of yeast in making all kinds of bread, cake, teacakes, &c.
One pint of this yeastwill make eighteen pounds of bread.
For a first quickening a little German yeastwill do.
Care should be taken never to mix the yeast with water or milk too hot or too cold, as either extreme will destroy the fermentation.
It is all as if into some fermentable medium or solution a little yeast were dropped that changed the quiet calm of its surface into a bubbling, effervescing revolution.
It suggests at once that maturation, the transformation of the child into the man or woman, must be due to the pouring into the blood and the body fluids of some substance which acts like the yeast in the fermentable solution.
We are sufficient of ourselves to defend the castle.
As he approached the building of old Hutter, Deerslayer thought, or rather felt that its appearance was in singular harmony with all the rest of the scene.
Gluten bread requires less yeast and less time to rise than ordinary bread.
When the scalded milk has become lukewarm, add to it the dissolved yeast and the eggs, which have been well beaten, the yolks and whites separately; then add the flour.
Yeast is a minute plant, and like other plants must have the right conditions of heat, moisture, and nourishment in order to live or to nourish.
Brewer's yeast is best and gives the koumiss the taste of beer; but compressed yeast may be used, a fifth of a cake dissolved being added to each bottleful of milk.
In cities, where fresh compressed yeast can be obtained, it is not worth while to prepare one's own.
Dissolve the yeast in a quarter cupful of lukewarm water.
In mixing bread, we put the yeast into warm (not hot) water; this we mix with flour, thus supplying the moisture and nourishment required.
Drop this ball into a pan of warm water (the water must not be hot, or it will kill the yeast plant).
Cream the butter and sugar, add a quart of lukewarm milk, half of the flour, and either a half pint of brewer's yeast or a cake and a half of compressed yeast.
Fill quart bottles three quarters full of fresh milk; add to each one a tablespoonful of fresh brewer's yeast and a tablespoonful of sugar syrup.
Make a hollow in the center of the flour, and pour into it the milk and yeast mixture.
The yeast of beer is a striking example of these cellular productions, being able to multiply themselves indefinitely without the apparition of their original spores.
Trecol and Fremy, who surmised that the albuminous matter transformed itself into yeast on account of the vital germs which were natural to it.
They held, for example, that the minute specks which largely make up the substance of yeast are living vegetable organisms, and that the growth of these organisms is the cause of the important and familiar process of fermentation.
In virtue of this strange property, pepsin and the allied substances were spoken of as ferments, but more recently it is customary to distinguish them from such organized ferments as yeast by designating them enzymes.
A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or a kind of sweetened biscuit.
The yeast plant is composed of simple cells, or granules, about one three-thousandth of an inch in diameter, often united into filaments which reproduce by budding, and under certain circumstances by the formation of spores.
Some fungi may grow both as a yeastor as a mycelium, depending on the conditions of growth.
Saccharomyces cerevisi\'91 is the yeast of sedimentary beer.
And I warrant the law allowed noyeast from Germany!
Make a hole in the flour, in which pour the yeastmixed with half a pint warm water.
Good flour and good yeast are requisites, but the goodness of the bread depends much on the kneading: the more the dough is turned and pressed and worked, the lighter and better the bread will be.
In cold weather, the quantity of yeast should be increased: in warm weather, very little ferment is requisite.
The bitterness of yeast may be remedied by putting in a little charcoal and then straining it.
To eight gallons of clear rain water, add three quarts of molasses; turn the mixture into a clean tight cask, shake it well two or three times, and add three spoonsful of good yeast, or two yeast cakes.
The utmost carefulness must be observed in the examination of the starches, as they frequently are contaminated with bacteria or acids, which tend to injure the keeping qualities of the yeast and very soon become unfit for use.
Other ingredients act in the capacity of hastening fermentation, yeast foods, flavor, etc.
Now, when the yeast again becomes active and gas begins to form, the loaf will raise evenly, because what gas remains in the loaf is evenly distributed throughout the loaf, thus producing a nicely shaped loaf.
If the solution of yeast and water does not clear itself the yeast is spoiled, and is of no use for the fermenting of doughs.
Placing some of the froth under the object glass of the microscope, the yeast cells most appear well developed and isolated from each other.
A decided greater percentage of yeast yield is accomplished by the “Aeration Process.
The scraps are thinned down with water, and in the evening some yeast is added and a sponge is set with more rye flour; the rye dough is made from this sponge afterwards.
The dissolved yeast placed in a glass tube should settle slowly and evenly with the water above it perfectly clear.
If the fermentation is carried too far, the yeast will have lost its vitality, other ferments will have started to develop.
The only sure method to determine proper maturity of the yeast cell is by microscopic observation.
Add also as much fresh yeast as will raise a batch of 8 loaves of bread.
I make in a keg a few gallons at a time, leaving a few quarts to make into next time; not using yeast again until the keg needs rinsing.
He said, "The kingdom of God is like the leaven or yeast that a woman uses when she makes bread.
She mixes up a very little yeast in a large mass of dough, and leaves it to rise.
Others prefer dry granular baker's yeast blended with water into a sort of "shake.
Some like to eat yeast in fresh cake form, buying it from a bakery.
Sometimes they complain of headaches; sometimes constant yeast or bladder infections.
There's the Adelle Davis school, people eating whole grains, handfuls of vitamins, lots of dairy and brewersyeast and wheat germ, and even raw liver.
It takes a special technique to eat raw yeast because in the stomach and intestines the yeast does the job it is supposed to do: convert sugars into alcohol and carbon dioxide gas.
The gases produced by yeast fermentations usually don't smell particularly bad; bodies that regularly contain starch fermentation usually don't smell particularly bad either.
However, raw yeastis a marvelous source of B vitamins and proteins and can make someone feel very energetic--if they know how to use it.
But brewers yeast is cooked and the proteins it contains are not nearly as assimilable as those in raw yeast.
Many people have had very unpleasant experiences trying to eat living bakers yeastand so use brewers yeast instead.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "yeast" in a variety of sentences. We hope that you will now be able to make sentences using this word.
