No. 3677 — Excellent Homemade Yeast
English historical translation of Molokhovets recipe No. 3677 from the 1901 Russian cookbook, retaining original methods and measures.
For example, on Monday take 2 very large double-handfuls fresh hops and 15 glasses water, bring to a boil, often pushing the hops down with a spoon and replacing the lid.
After boiling several times, strain into a stoneware bowl or large glazed pot. Let cool to the warmth of freshly drawn milk.
Add 1½ tablespoons salt, 1 glass ordinary granulated sugar and 1 pound first-grade flour. Beat thoroughly without lumps, cover with a towel and leave in a warm place until Wednesday.
On Wednesday boil potatoes, rub 3 pounds through a sieve and mix into the starter. Leave until Thursday.
On Thursday evening strain through a sieve and bottle, leaving about three finger-widths unfilled. The author stirs the starter frequently while it is forming and considers bubbles a sign of success.
Cork and seal the bottles with resin, keep cool but not on ice, and shake before use.
The source uses one heaped tablespoon of this yeast per pound flour and claims it keeps longer than two months.