To one quartern of flour (three pounds and a half), add a
dessertspoonful of salt, and mix them well; mix about two
tablespoonfuls of good fresh yeast with half a pint of water a little
warm, but not hot; make a hole with your hand in the middle of the
flour, but not quite touching the bottom of the pan; pour the water
and yeast into this hole, and stir it with a spoon till you have made
a thin batter; sprinkle this over with flour, cover the pan over with
a dry cloth, and let it stand in a warm room for an hour; not near the
fire, except in cold weather, and then not too close; then add a pint
of water a little warm, and knead the whole well together, till the
dough comes clean through the hand (some flour will require a little
more water; but in this, experience must be your guide); let it stand
again for about a quarter of an hour, and then bake at pleasure.