Flour is sometimes said to be 80 per cent patent. Thi
usually means that 80 per cent of the flour obtained from t
wheat in the diflFerent stages of milling has been blended fi
market. The term " patent*' flour came into use when the rt>ller|
or patent, milling process was introducetl; its nieaiiing at
present time is not uniform throughout the country.
Graham^ from whom graham flour received its name, believ^
YEAST BREAD
497
that the entire wheat kernc4 should be used for food and de-
veloped a milling process hy which all the kernel, with the excep-
tion of the outer inetliljte coats, was usetL At the present time,
most graham flour is made by comljining i^ran and white flour.
Whole-wheat flour does not contain so \iu%e a percentage of
the entire wheat kernel as does K^'^ham, However, graham,
Ijecaose of its coarseness, may be irritating to the digestive tract
of some pei^ons.
White flour contains less of the wheat kernel than does either
w^hole-wheat or graham.
Yeasts are very small plants, having a diameter of al»out
3/1000 inch. In bread-making» yeast serves two functions:
(1) hy its action on the sugar of the flour it forms carbon di-
oxide gas, which makes the dough light; (2) it gives the char-
acteristic flavor which is found in bread only when yeast is
used.
Before yeast was sold commercially, women used to obtain
it by exposing batter to the air for several hours. The difficult}''
with this method was that various yeast i)lantH, fis well us other
organisms present in the air, might enter^ whereas only one
type of yeast Is best for bread-making. Thus the flavor of the
bread was not always desirable. Old-fa^^hioned litjuid yeast,
or potato yeast, represents the housekeeper's metliod. The
yeasts grow and umlUply rapidly in potato water to which
ealt and sugar have been added. This mixture is then kept in
a cool place until needed 1 for bread-making; The disadvan-
tage of liquid yeast is that other yeasts and organisms find
their way into the mixture and may give the bread a peculiar
flavor.
For the commercial producti one form of yeast is grown under
ver>' carefully standardized conditions. The yeasts are mixed
with cornmcal and the mixture pressed into cakes and dried;
or the yeasts are mixed with starch or tapioca flour, pressed
into cakes, and sold in the form of compressed 3^east. In the
dried form they will keep in fairly good condition for months;
498
A MANUAL OF HOME-MAKING
cornpresBed yea«t keeps for only a few days, but the yessi
mnvli more active than it is in the dry cakes and, therefor
bread can l>e made more quickly from it.
Lu/uid.
The liquid used in bread-making may be water, whole milk,
Hkimmcil milk, whey, potato water, rice water, or the like.
Incrciised nutritive value, as well m lx?ttcr flavor and textu
are points in favor of using milk in »ume of it^ forums inn
of water.
tureuj
tea4|
MIXING \ND KNRADIN«J
Milk for making breail is scaldetl in order to kill any organ-
isms that might develop under the favorable conditions offered
and thus give the bread a bad flavor.
The ix^st tcmperalure for the growth of yeast is 75** to 90*
F. Below 40° to tK)"* F, yeast will not grow. It i^ kilkxl at 140**
F. Therefore, the liquid is cooled until it is lukewann befordj
the yeast Is added,
Sp&nge method.
For the sponge method of mixing bread, sufficient flour
Page 282
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Flour is sometimes said to be 80 per cent patent. Thi
usually means that 80 per cent of the flour obtained from t
wheat in the diflFerent stages of milling has been blended fi
market. The term " patent*' flour came into use when the rt>ller|
or patent, milling process was introducetl; its nieaiiing at
present time is not uniform throughout the country.
Graham^ from whom graham flour received its name, believ^
YEAST BREAD
497
that the entire wheat kernc4 should be used for food and de-
veloped a milling process hy which all the kernel, with the excep-
tion of the outer inetliljte coats, was usetL At the present time,
most graham flour is made by comljining i^ran and white flour.
Whole-wheat flour does not contain so \iu%e a percentage of
the entire wheat kernel as does K^'^ham, However, graham,
Ijecaose of its coarseness, may be irritating to the digestive tract
of some pei^ons.
White flour contains less of the wheat kernel than does either
w^hole-wheat or graham.
Yeasts are very small plants, having a diameter of al»out
3/1000 inch. In bread-making» yeast serves two functions:
(1) hy its action on the sugar of the flour it forms carbon di-
oxide gas, which makes the dough light; (2) it gives the char-
acteristic flavor which is found in bread only when yeast is
used.
Before yeast was sold commercially, women used to obtain
it by exposing batter to the air for several hours. The difficult}''
with this method was that various yeast i)lantH, fis well us other
organisms present in the air, might enter^ whereas only one
type of yeast Is best for bread-making. Thus the flavor of the
bread was not always desirable. Old-fa^^hioned litjuid yeast,
or potato yeast, represents the housekeeper's metliod. The
yeasts grow and umlUply rapidly in potato water to which
ealt and sugar have been added. This mixture is then kept in
a cool place until needed 1 for bread-making; The disadvan-
tage of liquid yeast is that other yeasts and organisms find
their way into the mixture and may give the bread a peculiar
flavor.
For the commercial producti one form of yeast is grown under
ver>' carefully standardized conditions. The yeasts are mixed
with cornmcal and the mixture pressed into cakes and dried;
or the yeasts are mixed with starch or tapioca flour, pressed
into cakes, and sold in the form of compressed 3^east. In the
dried form they will keep in fairly good condition for months;
498
A MANUAL OF HOME-MAKING
cornpresBed yea«t keeps for only a few days, but the yessi
mnvli more active than it is in the dry cakes and, therefor
bread can l>e made more quickly from it.
Lu/uid.
The liquid used in bread-making may be water, whole milk,
Hkimmcil milk, whey, potato water, rice water, or the like.
Incrciised nutritive value, as well m lx?ttcr flavor and textu
are points in favor of using milk in »ume of it^ forums inn
of water.
tureuj
tea4|
MIXING \ND KNRADIN«J
Milk for making breail is scaldetl in order to kill any organ-
isms that might develop under the favorable conditions offered
and thus give the bread a bad flavor.
The ix^st tcmperalure for the growth of yeast is 75** to 90*
F. Below 40° to tK)"* F, yeast will not grow. It i^ kilkxl at 140**
F. Therefore, the liquid is cooled until it is lukewann befordj
the yeast Is added,
Sp&nge method.
For the sponge method of mixing bread, sufficient flour