I got this from Elizabeth David, English Bread & Yeast Cookery who quotes it
from a 1909 book. I thought it was interesting.
The following recipe, also recorded by Lady Clark of Tillypronie, is
something like the bakers"spon' or spontaneous barm. It is a convincing
recipe, although why it should 'only make tin loaves' is a puzzle. Perhaps
the dough aerated with it was best when rather soft.
`Times'yeast (Lledr Cadog, 1858)
`To be used when you cannot get brewer's yeast.
`The advantage of this yeast is, that you make it for yourself without
requiring any other yeast to start it; you must have patience in making it.
It should keep good some weeks; then make a fresh supply, not using any of
the old.
`It only makes tin loaves, but the bread should honeycomb, and makes
excellent toast.
`The vessel it is made in should be a wide earthenware milk bowl, capable of
holding about 6 qts., and the mixture is to be kept about "new-milk-warm"
during the entire time of making - namely, from Monday morning till Thursday
evening - and this is done by letting it stand at a proper distance from the
kitchen fire.
`On Monday morning, then, begin by boiling 2ozs. of the best hops, choose
yellow hops, not green - which are bitter - in 4qts. of water for 1/2 hour,
stirring occasionally, then strain it and let it cool to "new-milk warmth",
then put in a small handful of salt and lb. of brown sugar.Beat up 1lb. of
the best wheat flour with some of the liquor, and then mix all well
together. Set the bowl by the fire, covered over with a flat dish, where it
may stand till Wednesday morning, being occasionally stirred.
`On Wednesday morning add 3lbs. of potatoes, merely boiled and mashed whilst
hot with nothing added to them, cooled down to the same temperature as the
contents of the bowl (about "new-milk warm"). It is shortly after this
addition that fermentation may be expccted to commence, and as it proceeds
the mixture must be frequently stirred. It very soon assumes the appearance
of the finest brown-coloured brewer's yeast, rising to a crown.
`By Thursday evening its powers will be completely established, and it may
then be strained, and put into bottles, stirring it to the last moment. Do
not cork the bottles for some days, until the yeast has done working - and
when you do cork them, it must be loosely; never cork them tightly.
`It is now ready for use. When new it is weak, and more is then required to
raise the bread than when this yeast is 6 or 8 weeks old. Shake the bottle
well up always, before using its contents, and keep it in a cool place. It
should keep above two months at least, and is best and strongest the latter
part of the time.
`The dough should be left in the pan all night to rise before the kitchen
fire, and when made into loaves and put into the tins it will again require
2 or 3 hours to rise before going into the oven.
`The bread takes a considerably longer time to rise in the sponge, and again
after being made into dough, than if made with ordinary yeast.'