The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

recipes for yeast form hops recipes

victoriam's picture
victoriam

recipes for yeast form hops recipes

Hi! I first logged onto this site and entered hops for yeast making and a comment came up that said "my mother used to make yeast with hops and I have the recipe". By the time I logged in (as a new member) I couldn't find the comment again. She also said she had a hard time finding hops. I have a source of hops but need the recipe. Let's trade!

Victoria Morton

A very nice person gave me a recipe which I will try. Does anyone know how to make cake yeast? When I was a kid I would buy a cake of Fleischmann's yeast and eat it rather than candy. I am now in the health and nutrition business and know why I craved it. It isn't available anymore but I sure would like to make it again!

Victoria 

PaddyL's picture
PaddyL

It isn't the one you're looking for, probably, but it's from a good source; The Great Canadian Bread Book by Janice Murray Gill, which is out of print, but I have permission from the author to post her recipes.

Hops Starter

1 ounce (30 g) or about 1/4 cup hops

8 cups (2 L) water

2 cups (500 mL) mashed potato

1/2 cup (125 mL) sugar

Boil the water, add the hops, and simmer gently for 1/2 hour.  Let cool.  Strain the water into a glass or crockery bowl and add the sugar, flour, and mashed potato, beating the mixture until smooth.  Cover and leave in a warm place for 2 days until fermented.  Pour into plastic containers; cover and refrigerate.

victoriam's picture
victoriam

Hi! I very much appreciate your kind reply.

Victoria Morton

If you need hops just go on ebay and search for hops. That's where I get them. They are not always in season but now is the time. 

victoriam's picture
victoriam

Hi again,

I logged onto eBay and found over 130 listings for hops but here is the number of the hop seller who grows them,  360078328036, just go to ebay and paste this number on the search bar. Victoria

Peter Beckles's picture
Peter Beckles

When I was a boy - 65 years ago - there was a bread called hops bread. It was a round light loaf about 90 - 100 mm across. What I remember most is the crisp crust that flaked easily when struck. The closest to this in flavour, crust and crumb was a small rectangular loaf served at a Cuban restaurant on US1 in Miami.

I used to think that hops was important to the flavour - and occasionally the odour of hops was recognisable in the fresh bread. After reading the posts on hops I now realise that the hops was both a preservative and a yeast starter.