Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Yeast develops best at a temperature of from 75° to 90° Fahrenheit. Excessive heat will spoil yeast, kill the yeast germ; and great care should be taken when dissolving yeast not to scald it. A bake-shop should be laid out so as to keep an even temperature, free from drafts; should have a proof -box or closet where heat can be introduced to raise the bread and rolls after they are molded. The large bakeries pay strict attention to the temperature in breadmaking. The temperature of the flour and water is taken before doughing. There are special doughing and proving rooms. The latest in this line, and also the most practical, is a refrigerating room to control the dough. In the hot summer months, when the temperature rises up to 90° Fahr., and more, this is of a decided advantage, as there is no danger of the dough getting too old or sour, and it enables the baker to turn out a uniform loaf of bread. Sudden changes in temperature influence yeast, and often are the cause of bad bread. In the winter time yeast works slower and more of it is re- quired to raise the bread. The strong flours require more yeast, or a stronger fermentation, than the weak flours. Soft water raises better and assists the yeast, while hard water retards fermentation. Salt is used in yeast sometimes as a preservative, and it should be put in the yeast only after fermentation is complete. Where yeast is made fresh often, salt is better left out. In breadmaking it is used as a flavor, and also as a check on fermentation. Larger quantities may be used in the hot season to prevent souring. Salt should not be used in setting sponge; it is better if used in doughing. In the rarified air of high mountainous countries yeast raises quicker than in the low lands. 880.— COMPEESSED YEAST. Compressed yeast is a by-product of distilleries. Eye, corn or malt undergoes the regular process of fermentation necessary for the making of spirits. The yeast is taken from the tubs at a certain time, and is pressed through silken bags of different grades of fineness. The yeast so obtained goes through a chemical test before it is placed on the market, to keep a uniform article. Compressed yeast should always be used fresh, but where it cannot be had regularly, it will keep for months in a jar of cold water ; the yeast settles on the bottom and the water covering prevents air spoiling the yeast. It is best kept in the ice box, and the water changed twice a week. To use it, pour off the water carefully, take out what is needed with a spoon and pour fresh water over the remaining yeast. If the water gets too warm, the yeast will rise to the top and spoil. Yeast will also keep frozen for a long time. Before using, it should be thawed slowly in cold water. Compressed yeast is used for setting sponge and for straight doughs; also for starting stock yeast and potato ferment. 881.— VIRGIN YEAST. MAIDEN YEAST. Making yeast from the beginning is not much practised, because the dry hop yeast cake and fresh compressed yeast cake can be had at almost any place to start a batch of stock yeast with; and even the large distilleries retain some yeast of previous batches to start the next batch. It may be made on a small scale in this manner: Take a handful of hops and boil in a quart of water for half an hour; strain off the hops and put the liquor in a strong bottle with a handful of malt and a little sugar; cork up and tie securely with wire, and let it stand in a warm place for forty-eight hours. Then it will be ready to start about two gallons of stock with.