[Sca-cooks] Non-leavening/non-brewing use of yeast

[Sharon Palmer]

>My guess is that these would be in Germanic countries where beer was popular.

I checked Rumpolt (1581) for mentions of Hefen (yeast). I only found 
it used for pastries and brewing.  (Rumpolt doesn't include bread 
recipes, apparently they purchased bread from a baker).

Menus:
Bischgoten (biscuit or biscotti) of white flour and Bierhefen (beer yeast).

A dough mixed with white flour/ with eggs/ and with Bierhefen (beer 
yeast)/ of such a dough one can make many and various pastries.

Large Piscoten (biscuit, biscotti) made of Bierhefen (beer yeast).

Gebackens 8. Take warm milk and beautiful flour/ put beer yeast with 
it/ and mix the dough with it/ sprinkle a little with salt/ and work 
the dough well/ set it to the fire/ that it goes over itself (rises)/ 
wash the fists clean/ and grab into the dough/ take a piece of it/ 
and pull finely from each other/ until it becomes thin and nicely 
long/ throw into hot Butter/ in a longish pan/ like this you fry the 
dough rapidly/ give it warm or cold on a table. You might sprinkle 
with sugar or not. And in Bavaria one calls it fried Steigleder 
(climbing leathers).

Gebackens 20. Take warm milk and beat eggs with it/ mix a dough with 
fair white flour/ take little beer yeast and butter to it/ let it 
stand a while behind the oven/ that it rises/ make it again into a 
ball/ and salt it a little/ then roll it out cleanly/ throw black 
raisins over it. Take a Walger (roller)/ that is warm/ and rubbed 
with butter/ and lay it on the dough/ wrap the dough over/ and tie it 
together with a twine/ so it does not fall off/ lay it to the fire 
and turn slowly/ like this will it roast cleanly. And when it becomes 
brown then take a brush/ and put it into hot butter/ and coat the 
cake with it/ like this it will be a beautiful brown. And when it is 
roasted/ so take it off the roller spit/ and put into both holes with 
a clean cloth/ that the heat remains/ let it remain like this/ until 
it is cool so give cold on a table/ so it becomes tender and good. 
And one calls it Spiesskuchen (spit cake).

Gebackens 41. Make a dough with milk/ eggs/ and fair white flour/ put 
a little beer yeast in it/ and make a good dough/ that is not 
completely stiff/ and do not over salt it/ set it to the warm/ that 
it nicely risen/ punch it down on a clean board/ and do little black 
raisins around it/ make strutzel from it/ throw it in hot butter/ and 
fry/ like this it will nicely puff up/ give cold or warm on a table/ 
sprinkle it with sugar/ like this it is a good Gebackens (pastry).

There are several mentions of Hefen (yeast),  Urhab (=urheb or 
sourdough), and Mutter (mother, or culture) in the Kellermeisterey 
section.

Ranvaig