Dough Making
From Sea Cookery, 1911
Use sea water for better flavor and texture in bread.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 24. The excerpt below is the record exactly as published.
dough making. Many sea cooks make a ferment, or, as it is sometimes called, a “ sponge,” before using the yeast for making dough. This ferment is often made by guesswork as to quantity of yeast and flour. Now the object of a “ sponge. ” is to encourage the yeast germs to grow and become strong, and if too much flour be added to the ferment this object will be defeated. Experiments have proved that the best proportions for the vigorous growth of yeast are one and three-quarter pounds solid matter to ten pounds liquid. Therefore, if you are going to make a ferment of two quarts of liquid yeast, not more than fourteen ounces of flour
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