Name: Flour Barm, Sponge, and Dough — Scotch System
Ingredients: 6 lbs flour barm (or distillers' yeast); 6 lbs coarse sea salt; strong patent or straight grade flour (from Duluth or Russian wheats); winter American flour; soft home-milled flour

Flour Barm, Sponge, and Dough — Scotch System

Ingredients

6 lbs flour barm (or distillers' yeast)
6 lbs coarse sea salt
strong patent or straight grade flour (from Duluth or Russian wheats)
winter American flour
soft home-milled flour

Directions

Prepare the flour barm by combining malt and hop yeast with scalded flour ferment.
Use half or a quarter of the total liquid for the sponge, incorporating the flour barm.
Add 1 lb of coarse sea salt to the sponge mixture.
Mix the dough thoroughly after resting, using a dough-brake for best results.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.