Dry Yeast. Mrs. W. H. Eckhart. Recipe

Dry yeast is an essential ingredient in baking, adding the necessary leavening power to breads, pizzas, and various other baked goods. While it is readily available in stores today, did you know that you can make it at home? In this recipe, we will walk you through the process of making your own dry yeast, following the recipe shared by Mrs. W. H. Eckhart.

Before we dive into the recipe, let's take a moment to appreciate the history of yeast. Yeast has been used in baking for thousands of years and can be traced back to ancient Egypt. The Egyptians discovered that a mixture of flour and water left out in the open would spontaneously ferment and produce bubbles. These bubbles were the result of wild yeast present in the environment, leavening the dough.

Over time, the understanding of yeast and its role in baking improved. In the 19th century, commercial yeast production began, making it more accessible to home bakers. However, Mrs. W. H. Eckhart's recipe provides us with a glimpse into the time when making yeast at home was a common practice.

Now, let's jump into the recipe itself. Here's what you'll need:

- A large handful of hops
- 1 quart of water
- 1 pint of flour
- 1 cake of good yeast
- White cornmeal for stiffening the dough

1. Start by taking a large handful of hops and placing them in a quart of water. Bring the water to a boil and let it boil for about five minutes.

2. After boiling, strain the hop-infused water over one pint of flour. It may take some effort, so be prepared to beat the mixture until it becomes smooth. This step is essential to ensure that there are no lumps in the batter.

3. Once the mixture has cooled down, crumble a cake of good yeast into it. The yeast will activate and ferment the mixture.

4. Allow the mixture to sit undisturbed until it becomes perfectly light. This could take several hours or even overnight. During this time, the yeast will be converting the sugars present in the batter into alcohol and carbon dioxide, creating gas bubbles that will help your baked goods rise.

5. Once the batter has become light, it's time to mix in some stiffness. Add white cornmeal and a little flour to the batter and knead it until the dough becomes stiff and pliable. This step helps to give the yeast an additional food source to continue fermenting.

6. On a well-floured surface, roll out the dough into a thin sheet. Then, using a knife or cookie cutter, cut the dough into small individual cakes.

7. The next step is to dry the yeast cakes. Place them on a baking sheet or a clean cloth and allow them to air dry. It's important to turn them regularly to ensure even drying.

Congratulations! You have successfully made your own dry yeast using Mrs. W. H. Eckhart's recipe. Now, you can store the dried yeast cakes in a cool, dry place until you are ready to use them. When using the dried yeast, simply crumble a cake into your dough or batter, and let the magic of fermentation take place.

Fun Facts:
- Yeast is a single-celled fungus known as Saccharomyces cerevisiae, and it is classified as a member of the fungi kingdom.
- Yeast has been used not only in baking but also in the production of alcoholic beverages such as beer and wine.

Similar recipe dishes that require yeast include:
- Bread: Whether you prefer a crusty baguette or a soft sandwich loaf, yeast is an essential ingredient in breadmaking.
- Pizza: The fluffy and chewy crust of a pizza owes its texture to yeast.
- Cinnamon Rolls: A sweet and sticky treat that wouldn't be the same without the leavening power of yeast.
- Pretzels: The distinctive soft yet chewy texture of pretzels is achieved using yeast.

So, the next time you find yourself in need of dry yeast, consider trying out this recipe from Mrs. W. H. Eckhart. By making your own yeast, you can truly appreciate the role that this tiny microorganism plays in creating delicious baked goods. Happy baking!