It is possible to obtain dried cultures of
the bacterial ferment for making salt-rising
bread. While the commercial ferment is a
combination of bacteria and does not con¬
tain any yeast, it is generally known as "salt¬
rising yeast.” It is not on the market in
amounts suitable for most homemakers. It
is sold in two-and-one-half-pound bags and
larger. Very little is needed to make bread
in quantities suitable for the home. Bakers
use this ferment according to a definite for¬
mula and their results are as certain as
when yeast is used. There is no reason why
the making of salt-rising bread in the home
should not be as easy as the making of yeast
bread if the ferment were available in small
amounts. Most homemakers, however, do
not care to make this bread often and it is
available at most bakeries.
SELECTED REFERENCES
Baking Powder in Action. General Foods Corporation,
New York, 1946.
Chittick, J. Raymond. Graphic Baking Powder
Chart. Jacques Manufacturing Co., Chicago, 1946.
Halliday, Evelyn G., and Noble, Isabel T. Hows
and Whys of Cooing, 3d ed., pp. 48-51. Univer¬
sity of Chicago Press, Chicago, 1946.
Lowe, Belle. Experimental Cookery , 3d ed., pp. 437-
438 and 455-465. John Wiley & Sons, New York,
1943.
Melnick, Daniel; Oser, Bernard L.; Hochberg,
Melvin. "Nutritional Aspects of an Improve¬
ment in Baking Powder Formulation,” Journal of
American Dietetic Association, 1945, Vol. 21, No. 9.
[295]
XXII * Cakes Containing Fat
There are at least two groups of cakes:
sponge cakes, which contain no added fat,
and cakes with a high percentage of fat.
Sweet or dessert breads leavened with yeast
might make a third group, although these
are more often considered variations of yeast
bread.
Sponge cakes already have been con¬
sidered. This chapter deals with those cakes
which contain added fat. Such cakes are
sweet, rich muffin mixtures. This means
that proportions for cake are built on those
for muffins, with more sugar, more egg, and
more fat than muffins.
INGREDIENTS OF CAKES
The basic ingredients for the cakes of
this group are the following: flour, liquid,
sugar, eggs, fat, leavening, salt, and flavor¬
ing.
Flour. A soft-wheat or cake flour is best
for cake. There are many brands of special
cake flour on the market but any soft-wheat
flour may be used. If bread flour is used
the amount should be modified in accordance
with the suggestion on page 286.
Liquid. The liquid in cake is usually
sweet milk, although sour milk may be used.
When sour milk is used it may be depended
upon to help leaven the mixture provided
soda is used in proper amounts. Water may
be used in place of milk with equally good
results as regards the texture of the cake, but
the food value is less than with milk. Fruit
juice is sometimes the liquid used, especially
in fruit cakes.
Page 270
Presented as published in 1935. 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
It is possible to obtain dried cultures of the bacterial ferment for making salt-rising bread. While the commercial ferment is a combination of bacteria and does not con¬ tain any yeast, it is generally known as "salt¬ rising yeast.” It is not on the market in amounts suitable for most homemakers. It is sold in two-and-one-half-pound bags and larger. Very little is needed to make bread in quantities suitable for the home. Bakers use this ferment according to a definite for¬ mula and their results are as certain as when yeast is used. There is no reason why the making of salt-rising bread in the home should not be as easy as the making of yeast bread if the ferment were available in small amounts. Most homemakers, however, do not care to make this bread often and it is available at most bakeries.
Baking Powder in Action. General Foods Corporation, New York, 1946.
Chittick, J. Raymond. Graphic Baking Powder Chart. Jacques Manufacturing Co., Chicago, 1946. Halliday, Evelyn G., and Noble, Isabel T. Hows and Whys of Cooking, 3d ed., pp. 48-51. Univer¬ sity of Chicago Press, Chicago, 1946.
Lowe, Belle. Experimental Cookery , 3d ed., pp. 437- 438 and 455-465. John Wiley & Sons, New York,
Melnick, Daniel; Oser, Bernard L.; Hochberg, Melvin. "Nutritional Aspects of an Improve¬ ment in Baking Powder Formulation,” Journal of American Dietetic Association, 1945, Vol. 21, No. 9.
[295]
XXII * Cakes Containing Fat
There are at least two groups of cakes: sponge cakes, which contain no added fat, and cakes with a high percentage of fat. Sweet or dessert breads leavened with yeast might make a third group, although these are more often considered variations of yeast bread.
Sponge cakes already have been con¬ sidered. This chapter deals with those cakes which contain added fat. Such cakes are sweet, rich muffin mixtures. This means that proportions for cake are built on those for muffins, with more sugar, more egg, and more fat than muffins.
INGREDIENTS OF CAKES
The basic ingredients for the cakes of this group are the following: flour, liquid, sugar, eggs, fat, leavening, salt, and flavor¬ ing.
Flour. A soft-wheat or cake flour is best for cake. There are many brands of special cake flour on the market but any soft-wheat flour may be used. If bread flour is used the amount should be modified in accordance with the suggestion on page 286.
Liquid. The liquid in cake is usually sweet milk, although sour milk may be used. When sour milk is used it may be depended upon to help leaven the mixture provided soda is used in proper amounts. Water may be used in place of milk with equally good results as regards the texture of the cake, but the food value is less than with milk. Fruit juice is sometimes the liquid used, especially in fruit cakes.