Fill a wide-mouthed bottle with a mixture of cane
sugar and water, or glucose syrup and water, in the pro-
portion of two tablespoonfuls of the syrup (or sugar) to
a pint of water. Add one-quarter of a yeast cake, cover
the bottle with a saucer, or a soup plate, and invert it.
QUICK-PROCESS BREAD 179
When the gas has displaced the Hquid in the bottle (it
may take several hours, or overnight), test it by pouring
some into a beaker filled with lime water, by pouring
some on a Hghted candle, etc.
Ill
Comparison of Dried and Compressed Yeast
Make a thin batter, using one cupful each of flour and
water. Divide into two parts, A and B. Blend with A
one-eighth cake of compressed yeast; blend with B
one-eighth cake of dried yeast, previously softened in
water. Place each mixture in a 100 cc. beaker, set these
in a warm place, and observe: (a) in which the gas was
first generated; (b) in which the action continued longest;
(c) in which the total amount of gas generated was the
greatest — as evidenced by the height to which the bubbles
rose in the beaker.
TOPICS FOR STUDY OR DISCUSSION
1. Bacteria, yeasts, and molds; where found, how de-
veloped; various results of their life activities.
2. ''Wild" yeasts; their action on food; how to obtain
and utilize them. The " barms," the salt-rising breads,
the ancient leavens.
3. Different phases of the life of the yeast plant — the
active or growing state, the resting state, the dormant or
spore state.
4. Cultivated yeasts — brewer's yeast, dried yeast, com-
pressed yeast; methods of manufacturing these.
5. Fermented milk, koumiss, kephir, matzoon.
6. The chemical and physical changes in the making of
bread ; the chemical and physical changes in the baking of
bread.
7. Varieties of bread — whole wheat, Graham, Vienna,
^tc, Aerated bread.
18G PRINCIPLES OF FOOD PREPARATION
8. Breads of various countries — Danish and Norwegian
breads, pumpernickel and other rye breads.
9. Antiquity of bread making; bread making in Egypt,
in Rome, etc.
10. Historical associations of bread; the bakers gilds;
the bread riots; laws regarding the making and sale of
bread.
11. The bread-making industry of today. Sanitation
of bakeries. Delivery conditions. Cost of bakers' as
compared with home-made bread.
12. Adulterations of bread. Pure Food laws relating
to bread.
13. Purchase of flour — in barrels, in bags, in small sacks,
in quantities of one or more pounds.
14. Milling processes; the great flour mills and the
characteristics of the flour produced by each.
QUESTIONS
1. Compare the nutritive value of a helping of cereal
with that of a slice of bread. (See charts.)
2. Which cereals can be successfully used for bread
making and which cannot? Why?
3. Why is it not best to use pastry flour in bread
making?
4. Criticise the bread score cards on page 177. Con-
struct a score card that might, in your judgment, be a
better guide in judging bread.
5. Name some labor-saving devices that are used in
bread making. Discuss their value.
6. Compare the action of baking powder and of yeast
in leavening flour mixtures.
7. Compare the economy of aerated and of yeast-raised
bread. What is the proof that a certain amount of flour
is lost in the latter process? To what is due the difference
in flavor of the two kinds of bread?
Page 79
Presented as published in 1914. 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
Fill a wide-mouthed bottle with a mixture of cane sugar and water, or glucose syrup and water, in the proportion of two tablespoonfuls of the syrup (or sugar) to a pint of water. Add one-quarter of a yeast cake, cover the bottle with a saucer, or a soup plate, and invert it.
When the gas has displaced the Hquid in the bottle (it may take several hours, or overnight), test it by pouring some into a beaker filled with lime water, by pouring some on a Hghted candle, etc.
Comparison of Dried and Compressed Yeast
Make a thin batter, using one cupful each of flour and water. Divide into two parts, A and B. Blend with A one-eighth cake of compressed yeast; blend with B one-eighth cake of dried yeast, previously softened in water. Place each mixture in a 100 cc. beaker, set these in a warm place, and observe: (a) in which the gas was first generated; (b) in which the action continued longest; (c) in which the total amount of gas generated was the greatest — as evidenced by the height to which the bubbles rose in the beaker.
1. Bacteria, yeasts, and molds; where found, how developed; various results of their life activities.
2. ''Wild" yeasts; their action on food; how to obtain and utilize them. The " barms," the salt-rising breads, the ancient leavens.
3. Different phases of the life of the yeast plant — the active or growing state, the resting state, the dormant or spore state.
4. Cultivated yeasts — brewer's yeast, dried yeast, compressed yeast; methods of manufacturing these.
5. Fermented milk, koumiss, kephir, matzoon.
6. The chemical and physical changes in the making of bread ; the chemical and physical changes in the baking of bread.
7. Varieties of bread — whole wheat, Graham, Vienna, ^tc, Aerated bread.
8. Breads of various countries — Danish and Norwegian breads, pumpernickel and other rye breads.
9. Antiquity of bread making; bread making in Egypt, in Rome, etc.
10. Historical associations of bread; the bakers gilds; the bread riots; laws regarding the making and sale of bread.
11. The bread-making industry of today. Sanitation of bakeries. Delivery conditions. Cost of bakers' as compared with home-made bread.
12. Adulterations of bread. Pure Food laws relating to bread.
13. Purchase of flour — in barrels, in bags, in small sacks, in quantities of one or more pounds.
14. Milling processes; the great flour mills and the characteristics of the flour produced by each.
1. Compare the nutritive value of a helping of cereal with that of a slice of bread. (See charts.)
2. Which cereals can be successfully used for bread making and which cannot? Why?
3. Why is it not best to use pastry flour in bread making?
4. Criticise the bread score cards on page 177. Construct a score card that might, in your judgment, be a better guide in judging bread.
5. Name some labor-saving devices that are used in bread making. Discuss their value.
6. Compare the action of baking powder and of yeast in leavening flour mixtures.
7. Compare the economy of aerated and of yeast-raised bread. What is the proof that a certain amount of flour is lost in the latter process? To what is due the difference in flavor of the two kinds of bread?