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a pamphlet intilles the complete Baker by James Stone of Amporl in Hampshire

Receipt for Baking bread with a very small quantity of yeast or Barm

If you want to bake one Bushel of Flour
put it, into your kneading trough then take
three quarter of a pint of warm water, and one
table spoonful of thick steady Barm, which
must be thoroughly mixed & stired into the water
then make a hole in the middle of your flour
large enough to contain two gallons of water
and pour into that hole, your three pints of
warm water, that is mixed up with Barm
yeast - then take a stick about two feet long (which
you may keep for the purpose) & stir in some of the
flour, untill it is as thick as you would make
batter for a pudding - then strew some dry flour
over it, & go about your usual business for one
hour; then take another quart of warm water
and pour in, for in one hour, you will find
that small quantity so raised, that it will break
through the dry flour you shook over it, when
you have poured in the quart of warm water, take
your stick & mix it in the same manner as you
was ordered before, then leave it, for two hours, &
you will find it rise & break through the dry flour
again, then add one gallon more of warm water &
take your stick & mix it in the same manner you
were first ordered all ways minding to leave it covered with