No. 3672 — Purchased Dry Yeast
English historical translation of Molokhovets recipe No. 3672 from the 1901 Russian cookbook, retaining original methods and measures.
Viennese dry yeast was considered among the best; it cost 40 kopecks per pound and, according to the source, kept up to three months somewhere cold and dry.
For ordinary dough from 4 pounds flour, 3 zolotniks very good yeast might suffice; to be safe the author recommends 1 zolotnik per pound.
For pie dough use 2 zolotniks per pound flour. Yeast purchased in small zolotnik quantities is dissolved in ¼ glass cold water, summer or winter, and left half an hour.
The author also mentions first-grade 'Tsar's yeast' made at the Kaluga factory in Vilna, sold for 45 kopecks a pound. Dough made with this yeast was put in the oven no earlier than five hours after starting.
For hurried pies, pastries or doughnuts, double the yeast to 4 zolotniks per pound flour. For baba cakes use 9 zolotniks per pound.
When a baba contains a great deal of sugar, almonds and candied fruit, up to 18 zolotniks per pound flour are recommended. The author suggests first dissolving a smaller amount and adding the remainder during kneading.