Hops Yeast No. 2
This traditional Parsi recipe creates a robust homemade yeast starter using hops flowers, wheat flour, and potatoes. The multi-stage fermentation process results in a potent natural leavening agent suitable for baking breads and buns with a distinct, rustic flavor. Once prepared, this liquid yeast can be stored for months, making it a practical staple for the home baker.
Ingredients
- 1 ounce Dried hops flowers (Originally '2.5 tolas'. Converted to approx 1 ounce.)
- 6 cups Water (Originally '2 bottles'. Estimated as approx 1.5 liters.)
- 2 teaspoons Salt (Quantity estimated for fermentation balance (originally implied 'to taste' or '3/4 tola').)
- 1/2 cup Sugar (Originally '1/4 ratl' (pound).)
- 2 cups Superfine wheat flour (Maida) (Originally '1/2 ratl' (pound).)
- 1 1/2 pounds Potatoes (Originally '1.5 ratl'.)
Instructions
- 1In a stainless steel or tinned pot, combine the hops flowers and water. Boil for 30 minutes.
- 2Remove the pot from heat and let the liquid cool until it is lukewarm. Add the salt and sugar. Place the flour in a large bowl and gradually mix in the lukewarm hops liquid, stirring constantly to ensure the mixture is smooth, well-blended, and free of lumps.
- 3Cover the mixture and place it in a warm spot (near a stove or warm oven, but not in direct heat) for 48 hours. Stir the mixture frequently during this period.
- 4Boil the potatoes until they are very soft. Peel and mash them thoroughly until they form a smooth pulp with no lumps.
- 5Add the mashed potato pulp to the fermented flour mixture and mix well. Keep this mixture in a warm place for another 24 hours, stirring occasionally.
- 6Strain the entire mixture through a sieve to remove any solids. Pour the liquid yeast into clean bottles and seal. This yeast can be used immediately or stored in a cool place for up to two months. Shake the bottle well before each use.