en the bread is made with thick yeast, being to prepare a mixture of potatoes, yea

east-which is equal. Having well dissolved the yeast, and added 2 lbs. of flour, the mass is allowed to stand some three or four hours, until the head falls in through the escape of gas.' The next process is the preparation of the sponge. The trough and flour being ready, the ferment is taken, and, with the addition of 28 quarts of clear water, at a temperature of 80 deg. to 90 deg., is passed into the trough thr

l and consistency. It is then left to rise for another hour or more, when the dough is weighed out in pieces of the requisite size and speedily manipulated into the required shape. As the loaves are moulded they are placed on trays, covered with a light cloth (to prevent the dry and c

00 deg. Fahr., and the bread, although seemingly baked by dry heat, is

2

ur rises badly and is darker in colour. This inferior flour is made sometimes from wheat that has been damp, the dampness causing the soluble albumenoids which the grain contains to act on the insoluble gluten, decomp

se the paste by the bubbles it forms in its volatilisation. The unfermented breads, such as those made by the late Dr. Dauglish's patent (of which more anon), are rendered light upon the same principle, the usual method being to mix soda with the flour, and hydrochloric acid with the water, in the proportions in which they unite to form chloride of sodium, or common salt. The effervescence, like that produced in mixing seidlitz powders, converts the paste i

y leaven, which is still largely used in the manufacture of the black rye bread of the Continent, and consists of dough which has become more or less sour by over-fermentation. This is kept from one baking to another, to inoculate a fresh bulk of paste with its fermenting influence. No s

127markable for the diversity of forms it exhibits, its wide, nay, universal distribution, and the magnitude of the effects, sometimes beneficial, sometimes mischievous, which it is capable of producing. The forms in which it is familiar to most persons, although its nature may be unsuspected, are yeast

s exposed to air at certain epochs, like the flowers and seeds of the higher plants, to enable it to diffuse itself, which it does most effectually, for the microsc

supply of food and at a moderately warm temperature (70 deg.-90 deg. Fahr.). The vesicles128 are nourished by sucking in a portion of the organic liquid in which they exist, decomposing this chemically, and either actually giving off, or causing the separation of their outer surface, of carbonic acid in the form of gas. To give a familiar illustration of the action of the carbonic acid which is evolved from yeast on the dou

e least expensive. Next in consumption is what is termed press yeast, in German press hefe or pfund hefe, commonly known in commerce as German yeas

r, and then mixed with a compound of two parts129 of finely-powdered malt and ten parts starch, so that we have a firm mass, which is made into cakes half-an-inch thick. This yeast must be made fresh every two or three days, and must be kept in a cool place. A better press yeast is made from the yeast of the di

is a certain satisfaction in knowing by whom it is made, and as, doubtless, many of my readers have never attempted to make and

ou may yet succeed perfectly by attending with great exactness to the directions which are given here; but, as a large baking is less easily manage

rally be attended with success. The most common mode of proceeding is to mix the yeast carefully with part of the liquid required for the whole of the bread, and to stir it into the centre of the flour; then to add by degrees what more of the liquid may be necessary, and to convert the whole w

or of the sufficient quantity of the yeast which is used for it, because if it should not become light after standing a certain t

just warm milk and water or water only, though even a very little milk will much improve the bread. To have it quite free from lumps you must pour in the liquid by spoonfuls just at the beginning, and stir and work it round well to mix it perfectly with the yeast before you add the remainder, otherwise it would probably cause the bread to be full of large holes, which ought never to be seen in it. Pour the yeast into the hole in the middle of the flour, and stir into it as much of that which lies around it as will make a thick batter, in which, remember, there must be no lumps. If there should seem to be any you must beat them out with the spoon. Strew plenty of flour on the top, throw a thick clean cloth over, and set it where the air is warm; but if there is a large fire do not place it upon the kitchen fender in front of it, as servants often do, for it will become too m

its doing this, for you will soon discover that attention to these small particulars will make a great difference in the quality of your bread and in the time required to make it. When the flour is nearly all kneaded in begin to draw the edges of the dough towards the middle, in order to mix the whole thoroughly, and continue to knead it in every part spreading it out, and then tu

t is thus far ready make it up quickly into loaves, and despatch it to the oven. If it is to be baked in a flat tin or on the oven floor, dust a little flour on the board, and make them up lightly in the form of dumplings, drawing together the parts which are cut, and turning them downwards. Give them a good shape by working them round quickly between your hands

ld be rubbed in every part with a morsel of butter laid on a bit of clean paper. When they are only floured, the loaves cannot sometimes be loosened from these without being broken. All bread should be turned134 upside down or on its side as soon as

ith it into a stiff batter with a spoon, which should then be withdrawn, and the kneading with the hands commenced. Until a little experience has been gained, the mass of dough which will be formed with the pint of liquid, may be lifted from the pan into a dish, while sufficient warm water is added to wet up the remainder of the flour. This should afterwards be perfectly mingled with that which contains the yeast. A better plan is to use at once from a pint and a quarter to a pint and a half of liqu

time at which it will be ready, and have the oven in a fit state for it when it is so. Should it

e quantity of salt to be used. Some, however, is absolutely necessary, to