Ingredients

four ounces hops
six potatoes (unpeeled)
one and a half gallons water
one cupful sugar
one cupful flour
quarter pint yeast reserved from previous lot

Method

Boil the potatoes and hops in the water until the potatoes have disintegrated.
Strain the infusion into an earthenware bowl and allow it to cool to blood heat.
Mix the sugar and flour with a small quantity of this liquid, pour it back on to the remainder in the bowl and then add the old yeast.
Cover the bowl and allow to stand in a warm place for two days.
Now strain the liquid yeast into bottles or earthenware jars, cork tightly and store in a cool place.

Pennant, Montgomeryshire.

Liquid yeast prepared at home in this way was known as burum total or burum dirwest (temperance yeast) in Cardiganshire. Its strength was not equal to that of the dried yeast and this accounted for the custom of preparing the dough in the evenings and leaving it to rise in a warm place overnight.
Rhydlewis, Cardiganshire.

Home made liquid yeast was prepared in large quantities to augment the family income. Known as berman dirwest or berman total, it was sold to the neighbours for approximately a penny per pint. It was also possible to buy liquid yeast (berman tafarn) from the local inn; this brewers’ yeast proved to be stronger than the home made variety.
Pen-prysg, Glamorgan.