No. 3676 — Good Homemade Semi-Liquid Yeast
English historical translation of Molokhovets recipe No. 3676 from the 1901 Russian cookbook, retaining original methods and measures.
This preparation is said to take twelve hours. Pour 8 glasses boiling water over 2 glasses barley malt and either 2 lots or 3 handfuls hops.
Cover and simmer for half an hour, stirring frequently. Strain through a sieve or linen bag and press firmly.
Add ¼ pound honey, also described as one generously heaped tablespoon, bring to the boil again, remove from heat and cover with cloth.
When almost cool, add ½ glass yeast, cover with linen and place where ordinary dough is allowed to rise.
After several hours fermentation starts. Leave another few hours until the foaming begins to subside; the source then considers it ready.
Use immediately for dough or bottle the remainder and keep cold without freezing. The stated yield is 6 glasses of rather liquid but strong yeast.
When starting bread dough, use 1 glass this yeast for ½ garnetz (6 glasses) milk or water.
The author claims that if stored correctly it remains useful for up to three weeks. It becomes clear after initially being cloudy, but should be shaken and strained before use.
For a pie served at dinner, begin very early in the morning or even the preceding night because it rises more slowly. The source estimates 6 glasses yeast at 9 kopecks, or about ¾ kopeck for a dough using 3 pounds flour.