Name: Flour Barm, Sponge, and Dough — Scotch System
Ingredients: 6 lbs yeast; 1 sack flour; Gibs (approximately 1 tablespoon) coarse sea salt; Flour barm (as needed)

Flour Barm, Sponge, and Dough — Scotch System

Ingredients

6 lbs yeast
1 sack flour
Gibs (approximately 1 tablespoon) coarse sea salt
Flour barm (as needed)

Directions

Prepare the flour barm by combining baker's malt and hop yeast with scalded flour ferment.
Use strong patent or straight grades of flour from Duluth or Russian wheats for sponges.
For doughs, use winter American and softer home-milled flours.
Incorporate Gibs of coarse sea salt into the sponge, reserving one-sixth for the dough.
Thoroughly work the dough after resting, using a dough-brake if available.

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.