flour dealers think differently. Flour should be kept in a
cool, drj' place, as the least dampness causes it to absorb
moisture ; the gluten loses its tenacity, becomes sticky,
and the bread made from it is coarser and less light.
For small families it is better to buy whole-wheat flour
by the bag or half-barrel ; Haxall, for bread, by the bar-
rel ; and the best St. Louis flour for cake and pastry, by
the bag, as a much smaller proportion is needed (or should
be) for these indigestibles, than for the " staff of life."
Bread, Fermented and Unfermented.
Now, having discussed Jthe subject of the flour, the next
step in order is the different ways of making it into bread.
These may all be included under two divisions, — those
made by fermentation, and those without fermentation.
Fermentation^ what is it"^ — Fermentation is that change
in organic substances by which their sugar, starch, gluten,
etc., are decomposed or recombined into new compounds.
This change may be spontaneous under favorable condi-
tions of air, moisture, and warmth ; or it may be hastened
by the presence of a ferment. A ferment is some albu-
minous substance in a state of decomposition, and, when
introduced into any other albuminous substance, in how-
ever minute a quantit}', causes a change which pervades
the whole mass. These fermenting substances are in great
variety, and the germs of some of them are always present
in the air. There are different kinds of fermentation.
The lactic fermentation is the change in milk when it
sours. The casein, or albuminous part of the milk, by
exposure to the air and warmth, begins to decompose,
becomes a ferment, and changes the sugar of the milk into
an acid called lactic acid. This reacts upon the remainder
of the milk, as any acid would, and causes it to coagulate
or harden, and gives it a sour taste.
The alcoholic fermentation is that which is produced in
substances rich in sugar or starch, as the fruits and grains
from which wines and beer are made. Some of these fer-
The Boston Cook Book, 45
ment germs are present in the juice of grapes ; and under
the influence of air, moisture, and warmth, the^^ seize
upon the sugar already present in the natural fruit juices,
and any that may be added, and convert it into carbonic
acid gas and alcohol. In the grains, a portion of the
gluten ferments and changes the starch into sugar, and
then the sugar into carbonic acid and alcohol. In con-
verting the starch into sugar there is no change evident to
the e3'e ; but as soon as the sugar is decomposed into alco-
hol and carbonic acid gas, large bubbles of gas appear,
which swell the whole mass.
Acetic fermentation is caused by allowing alcoholic fer-
mentation to go on beyond a certain limit, or in a tem-
perature above 90^^. A familiar illustration of this is the
change of wine or cider into vinegar.
Page 31
Presented as published in 1884. 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 dealers think differently. Flour should be kept in a
cool, drj' place, as the least dampness causes it to absorb
moisture ; the gluten loses its tenacity, becomes sticky,
and the bread made from it is coarser and less light.
For small families it is better to buy whole-wheat flour
by the bag or half-barrel ; Haxall, for bread, by the bar-
rel ; and the best St. Louis flour for cake and pastry, by
the bag, as a much smaller proportion is needed (or should
be) for these indigestibles, than for the " staff of life."
Bread, Fermented and Unfermented.
Now, having discussed Jthe subject of the flour, the next
step in order is the different ways of making it into bread.
These may all be included under two divisions, — those
made by fermentation, and those without fermentation.
Fermentation^ what is it"^ — Fermentation is that change
in organic substances by which their sugar, starch, gluten,
etc., are decomposed or recombined into new compounds.
This change may be spontaneous under favorable condi-
tions of air, moisture, and warmth ; or it may be hastened
by the presence of a ferment. A ferment is some albu-
minous substance in a state of decomposition, and, when
introduced into any other albuminous substance, in how-
ever minute a quantit}', causes a change which pervades
the whole mass. These fermenting substances are in great
variety, and the germs of some of them are always present
in the air. There are different kinds of fermentation.
The lactic fermentation is the change in milk when it
sours. The casein, or albuminous part of the milk, by
exposure to the air and warmth, begins to decompose,
becomes a ferment, and changes the sugar of the milk into
an acid called lactic acid. This reacts upon the remainder
of the milk, as any acid would, and causes it to coagulate
or harden, and gives it a sour taste.
The alcoholic fermentation is that which is produced in
substances rich in sugar or starch, as the fruits and grains
from which wines and beer are made. Some of these fer-
The Boston Cook Book, 45
ment germs are present in the juice of grapes ; and under
the influence of air, moisture, and warmth, the^^ seize
upon the sugar already present in the natural fruit juices,
and any that may be added, and convert it into carbonic
acid gas and alcohol. In the grains, a portion of the
gluten ferments and changes the starch into sugar, and
then the sugar into carbonic acid and alcohol. In con-
verting the starch into sugar there is no change evident to
the e3'e ; but as soon as the sugar is decomposed into alco-
hol and carbonic acid gas, large bubbles of gas appear,
which swell the whole mass.
Acetic fermentation is caused by allowing alcoholic fer-
mentation to go on beyond a certain limit, or in a tem-
perature above 90^^. A familiar illustration of this is the
change of wine or cider into vinegar.