For a long time, I had been confused about the subject of yeast. The only yeast I knew about was the little packet of active dry yeast or rapid rise yeast that I would sprinkle into my dough. But then I started collecting 19th century cookbooks and found recipes that called for “one gill of fresh yeast” among the other ingredients.
Once I finally figured out what a gill was, though, (about a half a cup,) I was even more confused. I would have to use how many little instant yeast packets to equal a whole half a cup?!
After doing some more research on period cooking, though, I found several recipes for how to make homemade yeast that helped to solve the mystery a bit. Most involve the use of hops or potatoes added to boiling water and flour. The problem with all of those recipes, though, is that they all call for adding “a bit of good fresh yeast” to the mixture – which was exactly what I didn’t have!