This is also a fermented bread. The yeast
or leaven to start with is made on the same
principle as the Maiden Yeast No. 881. The
making of this bread requires heat from start
to finish. Corn meal is scalded with milk, to
which a pinch of soda is added, into a soft
batter; the batter is kept well covered in a
warm place till fermentation has made it light.
To this yeast a sponge is set with wheat flour
(preferably winter wheat flour) and warm
water. When this has risen again, the dough
is made, adding more water, sugar✪ Salt-Rising Bread, salt, larc
and flour. The dough is given a little time to
prove and is molded into loaves, proved and
baked. This process makes a bread of good
flavor.
Other methods of lightening breads are by
means of artificial aeration, and by using some
form of baking powder. These breads lack th«
pleasant taste of the fermented brands. They
may be preparea quick and easy, but will never
displace the fermented breads.
For the aerated breads carbonic acid gas is
used to lighten the dough. The baking powders
are sifted with the flour, made into dough with
the other ingredients and baked at once.
887.— BAKING POWDEES.
Carbonate of ammonia, cream of tartar, and
bicarbonate of soda used to be the only lighten-
ing agents; but many baking powders used at
present are made of various chemicals. A good
home-made baking powder can be made from
two parts of bicarbonate of soda, five parts of
cream of tartar, and one part of cornstarch✪ Homemade Baking Powder.
The starch is added to prevent caking. All
parts are powdered and well sifted together,
and put up in air-tight cans.
PAUL RICHARDS' BOOK OF BREADS, CaKES, PASTRIES, ICBS AND SWEETMEATS.
Cream of tartar is expensive. Tartaric acid,
phosphate and citric acid are used, which cost
less. The cheapest grades of baking powder
are made with powdered alum. Here are some
recipes used:
No. 2. Powdered tartaric acid, 1 lb
Bicarbonate of soda, - 1%
Cornstarch, - - 1%
No. 3. Cream of tartar,
Tartaric acid, ■ -
Bicarbonate of soda.
Cornstarch,
lb. ) .
1^ lbs. V mu
/s lbs. )
- 1 lb. 1
."Ss. -^-
- 1 lb.
No. 4. Alum Baking Powder.
Powdered alum, 22 parts.
Bicarbonate of soda, 23 parts.
Cornstarch, - 50 parts✪ Alum Baking Powder.
To some of these powders one ounce of pow-
dered turmeric is added, and they are sold as
Egg Baking Powder.
888.— BAKING POWDERS.
Bicarbonate of soda and sour milk are also
used. One teaspoonful of soda should be
used to one pint of sour milk, but as the acidity
of the sour milk is not always alike, less of
the soda may be required to neutralize the same
amount of sour milk.
889.— SPONGE AND DOUGH.
STEAIGHT DOUGH.
Both of these systems are widely used. The
sponge method is used because it enables the
baker to make different kinds of doughs out of
one large sponge, and it saves yeast.
For the sponge, flour, yeast and water are
made into a soft dough, which can be got ready
In a shorter or longer time, by using more or
less yeast and raising or lowering the tempera-
ture; also, by making a slacker or tighter
sponge: that is, to use more or less flour in
mixing. When the sponge is made, it is al-
lowed to rise ; when it gets ready, bubbles begin
to show; after awhile they burst and throw off
gas; the sponge flattens and drops in the cen-
tre. This stage is termed by bakers the first
drop. If not taken at this stage, it rises and
drops again; this is termed the second drop.
With a strong flour the fermentation will con-
tinue in this manner till all the strength of the
flour is exhausted and the sponge turns sour.
Many bakers like to take the sponge at the
second drop when using strong flours. They
claim it makes a larger and whiter loaf. I
prefer to take the sponge at the first drop,
because it makes bread of better flavor. Old
aponges rob the flour of flavor and make a
tasteless bread.
Page 119 · 3 recipe records on this page
Presented as published in 1907. 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
This is also a fermented bread. The yeast or leaven to start with is made on the same principle as the Maiden Yeast No. 881. The making of this bread requires heat from start to finish. Corn meal is scalded with milk, to which a pinch of soda is added, into a soft batter; the batter is kept well covered in a warm place till fermentation has made it light. To this yeast a sponge is set with wheat flour (preferably winter wheat flour) and warm water. When this has risen again, the dough is made, adding more water, sugar, salt, larc and flour. The dough is given a little time to prove and is molded into loaves, proved and baked. This process makes a bread of good flavor.
Other methods of lightening breads are by means of artificial aeration, and by using some form of baking powder. These breads lack the pleasant taste of the fermented brands. They may be preparea quick and easy, but will never displace the fermented breads.
For the aerated breads carbonic acid gas is used to lighten the dough. The baking powders are sifted with the flour, made into dough with the other ingredients and baked at once.
887.— BAKING POWDEES. Carbonate of ammonia, cream of tartar, and bicarbonate of soda used to be the only lightening agents; but many baking powders used at present are made of various chemicals. A good home-made baking powder can be made from two parts of bicarbonate of soda, five parts of cream of tartar, and one part of cornstarch. The starch is added to prevent caking. All parts are powdered and well sifted together, and put up in air-tight cans.
Cream of tartar is expensive. Tartaric acid, phosphate and citric acid are used, which cost less. The cheapest grades of baking powder are made with powdered alum. Here are some recipes used:
No. 2. Powdered tartaric acid, 1 lb Bicarbonate of soda, - 1% Cornstarch, - - 1%
No. 3. Cream of tartar,
Tartaric acid, ■ - Bicarbonate of soda. Cornstarch,
lb. ) . 1^ lbs. V mu /s lbs. )
- 1 lb. 1
."Ss. -^- - 1 lb.
No. 4. Alum Baking Powder.
Powdered alum, 22 parts.
Bicarbonate of soda, 23 parts. Cornstarch, - 50 parts.
To some of these powders one ounce of powdered turmeric is added, and they are sold as Egg Baking Powder.
888.— BAKING POWDERS. Bicarbonate of soda and sour milk are also used. One teaspoonful of soda should be used to one pint of sour milk, but as the acidity of the sour milk is not always alike, less of the soda may be required to neutralize the same amount of sour milk.
889.— SPONGE AND DOUGH. STEAIGHT DOUGH.
Both of these systems are widely used. The sponge method is used because it enables the baker to make different kinds of doughs out of one large sponge, and it saves yeast.
For the sponge, flour, yeast and water are made into a soft dough, which can be got ready In a shorter or longer time, by using more or less yeast and raising or lowering the temperature; also, by making a slacker or tighter sponge: that is, to use more or less flour in mixing. When the sponge is made, it is allowed to rise; when it gets ready, bubbles begin to show; after a while they burst and throw off gas; the sponge flattens and drops in the centre. This stage is termed by bakers the first drop. If not taken at this stage, it rises and drops again; this is termed the second drop. With a strong flour the fermentation will continue in this manner till all the strength of the flour is exhausted and the sponge turns sour. Many bakers like to take the sponge at the second drop when using strong flours. They claim it makes a larger and whiter loaf. I prefer to take the sponge at the first drop, because it makes bread of better flavor. Old sponges rob the flour of flavor and make a tasteless bread.
Records on this page
Salt-Rising BreadHomemade Baking PowderAlum Baking Powder