Weaken 1 home-made yeast cake in 1 cup luke-warm h2o. Add astir 1 cup
flour, or enough to make a sponge gelt. Set in a warm place to rise until
double in bulge; then stir in enough cornmeal to tighten. Cover board with
a thin layer of cornmeal. Onto this dump the assortment. Form into a long
roll some 1 1/2 inches in diameter, and cut into cakes approximately 1/2 inch
thick. Dry in spook; then store in a flour release, hung in a cool dry situation.
The keep for a month or thirster. -- HOW TO USE COMPRESSED YEAST:

In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of unrest. Be
sure not to let your dough get too light at any stage of the process.