Gancel's culinary encyclopedia of modern cooking

It is important to know how to heat an oven and ascertain the right heat required for the different kinds of bread and rolls as they demand various kinds of temperature. The rule for baking is to have all the bread and rolls which require the most heat ready first, and followed up with the goods which demand a lesser heat. HOW TO MAKE STOCK YEAST Boil five quarts of water, put five ounces of flour in a jar and make it into a firm paste with a part of the boiling water. To the remainder of the water add an ounce of hops, boil for ten minutes, remove from the fire and run through a fine sieve into the jar and over the paste. Set in a cool place until liquid is lukewarm. Dissolve the paste with the water and add four ounces of malt; cover and leave in a warm temperature for 48 hours without disturbing. After expiration of this time strain this liquid in another jar. The stock yeast is then ready for use, COMPRESSED YEAST Compressed yeast being more uniform and reliable, is preferred by most of the bakers, and in places where only small quantities of bread is made, it is more re- — 383: — liable, stronger and quicker than stock yeast, and fer¬ ment; is not quickly affected by change of weather. Furthermore it saves time and labor. - ; NOTE. — Compressed yeast must be fresh. FER'M ENT • Wash 7 quarts of small potatoes very clean; place in an enameled earthen iron pot, cover with sufficient cold water; put on fire and let come to a boil; pour water off and refresh with clean hot water and boil until well done, throw the potatoes in a large tub and add 2y2 lbs. of flour, mash well, to reduce to a smooth paste. Dilute this paste gradually with 24 quarts of cold or lukewarm water, observing temperature and season. Add 5 quarts of yeast and mix all well to¬ gether. Set the tube in a moderately warm place and cover well with a cloth. Do not disturb until fermen¬ tation takes place, which means when risen to the dou¬ ble of its height and falls again. Fermentation should take place in from 7 to 8 hours. NOTE. — This quantity is sufficient for one barrel of flour. Use quantity you desire making bread. SPONGE Bread is made either by setting sponge and making dough afterwards or by making a straight dough. In making a large dough you are enable to make various kinds of doughs out of it and also save yeast. In setting sponge dissolve the yeast well in the water and mix it with enough flour to make a soft dough. By using more or less yeast or colder or warmer water or making a softer or firmer sponge in mixing more or less flour into if, the time of getting the sponge readycan be regulated. When sponge is ready, mix, dust over with flour, cover well and let rise. Sponge should be ready in 4 hours and is ready when bubbles begin to show, which burst and throws off gas, the sponge flattens and drops in center. Different doughs can be made in taking certain quantities of it, and in adding the necessary ingredients for the different desired 384 —