THE BAKERS GUIDE

Brewers' compressed or dry Yeast is produced by evaporating the moisture of ordinary brewers' yeast, and com- pressing the residuum. It possesses the qualities of thick yeast, and is coming into greater favour every day, because the baker is handling a certain quantity of yeast in the dry, and a very uncertain quantity in the semi-liquid. Quantity to use : 6 ozs. to the bag of 140 lbs. Mode same as thick yeast.

Compound Barm, Comp., Compo., and Patent is the same yeast under different names. It is a malt and hop yeast, and is essentially a baker's home-made brew. In a few large towns there are compound barm or patent yeast brewers who make it in quantities and retail it out to bakers who do not want the trouble, or do not know how to make it. It is this wholesale manufacture of comp. that has ruined it. Of course it could not be made, carted, and delivered as cheap as the baker could make it himself, with no charge upon it for labour; and to compensate for these extra expenses the yeast brewer has drawn very freely from the water tank. The mode of making these malt and hop yeasts does not vary much throughout the United Kingdom, the chief variation being in the different quantities of malt and hops used to a given quantity of water.

Mode of Working. To make 140 lbs. flour with "Patent " " Compound Barm " yeast, use 3 pints, and proceed the same as for Brewers' yeast ; but owing to the limited number of yeast cells usually present, this yeast requires a longer time in the various stages to permit of growth and multiplication, sufficient to enable it to do the work required : About eight hours in the ferment, eight hours in sponge, and three hours in dough, with two pounds of salt to the 140 lbs. flour, to keep down the growth of acid producing germs which are sure to be present in these long process fermentations, as well as to add flavour in the room of the natural flavour of the flour, which has been consumed by the yeast. The guiding principle in working this yeast is — plenty of time and plenty of salt.

How to Grow Malt and Hop Yeast*

In writing directions how to grow yeast for bakers' use, we have been mindful that there are others who make bread besides bakers, and there will be found in this work some household re- cipes for yeast growing. We have also been mindful that bakers do not always reside in cities and work in bakeries, sometimes they go to sea in ships, or dwell among the mountains,' occasion- ally they march with armies, and in the explorers' company ; and in many other places and ways have to make shift with a different