place. Then prepare a solution of starch and water,
and use this fermenting liquor as seed-yeast. There
are other ways of starting a new yeast-culture, but
this is a simple method, and within the reach of
nearly every housekeeper.
Keep liquid yeast in sterile glass or earthen
utensils, which can be closed and kept air-tight.
Liquid yeast when good is light in color, foamy,
effervescent, with a pungent odor. If it has a dull,
watery appearance, and a sour odor, it is probably
poor in quality, and will not produce good bread.
Compressed yeast may be considered good in
quality when it looks white, and breaks off dry, and
is easily crushed. If moist and stringy when
broken, it should be discarded at once.
The surest test for yeast of any kind is to pre-
pare a small amount of it in liquid form, add a
little flour, place it in a temperature favorable for
growth, and if it begins to ferment in the course of
fifteen or twenty minutes, it is good.
Methods of Bread-Making. — Having secured
good materials, the first step in bread-making is
their proper combination. The liquid to be used
should be sterile. More flour will be required for
bread made with water than with milk.
As fermentation begins more readily and pro-
Breads
23
ceeds more rapidly in a thin batter, it is quite cus-
tomary to start the bread with such a batter of
flour, liquid, and yeast, called a ferment, or sponge,
to which, when light, an additional portion of flour
and water is added. Some cooks use for this sponge
the entire amount of liquid needed for the bread,
adding flour as the batter grows light, first for a
thicker batter, and later, when this is risen, suffi-
cient to make a stiff dough. Others use only a
portion of the liquid needed at first ; and when the
sponge is well risen, add both flour and liquid to
make a fresh sponge, more flour being added to
this, when light, to make the dough. Still other
cooks dispense altogether with the sponge, adding
to the liquid at the first sufficient flour to make it
into a dough, allowing it to rise once in the mass,
and again after it is molded into loaves.
As to the superiority of one method over an-
other, much depends upon their adaptability to the
time and convenience of the user. Good, light
bread may be produced by any of the methods.
Less yeast but more time will be required by the
first two methods.
Care of the Bread. — Except in very warm
weather, the ferment, or sponge, should be started
with the liquid at a lukewarm temperature.
24
Healthful Cookery
The liquid should never be so cold as to chill
the yeast. Milk, if used, should be first sterilized
by scalding, and then cooled before using.
After the sponge is prepared, the greatest care
must be taken to keep it at an equable temperature.
From jo° to 90° F. is the best range of temperature,
750 being considered the golden mean throughout
the entire fermentive process of bread-making.
Page 5
Presented as published in 1904. 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
place. Then prepare a solution of starch and water, and use this fermenting liquor as seed-yeast. There are other ways of starting a new yeast-culture, but this is a simple method, and within the reach of nearly every housekeeper.
Keep liquid yeast in sterile glass or earthen utensils, which can be closed and kept air-tight.
Liquid yeast when good is light in color, foamy, effervescent, with a pungent odor. If it has a dull, watery appearance, and a sour odor, it is probably poor in quality, and will not produce good bread.
Compressed yeast may be considered good in quality when it looks white, and breaks off dry, and is easily crushed. If moist and stringy when broken, it should be discarded at once.
The surest test for yeast of any kind is to prepare a small amount of it in liquid form, add a little flour, place it in a temperature favorable for growth, and if it begins to ferment in the course of fifteen or twenty minutes, it is good.
Methods of Bread-Making. — Having secured good materials, the first step in bread-making is their proper combination. The liquid to be used should be sterile. More flour will be required for bread made with water than with milk.
As fermentation begins more readily and pro-
Breads
ceeds more rapidly in a thin batter, it is quite customary to start the bread with such a batter of flour, liquid, and yeast, called a ferment, or sponge, to which, when light, an additional portion of flour and water is added. Some cooks use for this sponge the entire amount of liquid needed for the bread, adding flour as the batter grows light, first for a thicker batter, and later, when this is risen, sufficient to make a stiff dough. Others use only a portion of the liquid needed at first ; and when the sponge is well risen, add both flour and liquid to make a fresh sponge, more flour being added to this, when light, to make the dough. Still other cooks dispense altogether with the sponge, adding to the liquid at the first sufficient flour to make it into a dough, allowing it to rise once in the mass, and again after it is molded into loaves.
As to the superiority of one method over another, much depends upon their adaptability to the time and convenience of the user. Good, light bread may be produced by any of the methods. Less yeast but more time will be required by the first two methods.
Care of the Bread. — Except in very warm weather, the ferment, or sponge, should be started with the liquid at a lukewarm temperature.
Healthful Cookery
The liquid should never be so cold as to chill the yeast. Milk, if used, should be first sterilized by scalding, and then cooled before using.
After the sponge is prepared, the greatest care must be taken to keep it at an equable temperature. From 70° to 90° F. is the best range of temperature, 750 being considered the golden mean throughout the entire fermentive process of bread-making.