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gfron1

Old Timey Recipe - What is "yeast flour"?

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3 minutes ago, gfron1 said:

The recipe is from the 1830s for skillet cornbread. It already has a separate line for 1 C AP, so that's not it. What do you think?

 

Whats the amount of yeast flour?

 

Is there any other leavening like baking powder?

 

Maybe its just powdered yeast as opposed to a cake?

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10 minutes ago, gfron1 said:

Not in these old recipes. Most of the technique is assumed.

As I suspected! But most cornbreads from the time were not leavened with yeast I don't think.

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31 minutes ago, Kerry Beal said:

As I suspected! But most cornbreads from the time were not leavened with yeast I don't think.

That gets to my other post about pone. I've seen leavened and un...the un generally called pone and fried in a hot cast iron. I haven't paid enough attention to all these old recipes to know when the introduction of baking powder happened in the area. It was invented in 1843.

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Is there any instruction about letting the batter proof etc?

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18 minutes ago, gfron1 said:

Nope. 

Probably in the 1830s they couldn't imagine anyone not knowing all the bits they left out 😂

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Sourdough starter was my guess until looking at the quantity called for, not near enough. 

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Have you tried speaking with Madeline Matson at the Missouri State Library?  (She is a food historian who has written a book “Food in Missouri, A Cultural Stew”


Edited by RobertM (log)
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1 hour ago, RobertM said:

Have you tried speaking with Madeline Matson at the Missouri State Library?  (She is a food historian who has written a book “Food in Missouri, A Cultural Stew”

 

How has she passed my radar!? I'll look her up immediately.

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