Ingredients
- one yeast more than
- three consecutive exhibitions in open competition
- seven phases of change in the life of a loaf of bread
- 14 lbs
- 7 lbs
- 2 ozs
Directions
Do not say that long processes are necessary for certain yeasts, for that also is a mistake. Yeasts, like men, though of different sizes, strength, and degrees of health, all function alike, that is, they all digest their food alike.
The cell of yeast that is grown in a good wort for comp. and patent, or for a beer or for a spirit, is absolutely alike in its function of living and working, and in either case the size as well as the health and strength will depend upon the skill and care of the grower, farmer, brewer, call him what you like, and if he is a skilful gardener, then he knows the suitable soil for the sort of seed he plants.
There are weak, strong, and large and small cells grown in all the modes of making — yeast is yeast, and will do the work of yeast. And this answers the statement of some that yeast imparts flavour to bread. How can that be said of one yeast more than another, or of any? Yeast gas — C02 — does not taste, the alcohol in bread does not, cannot taste, because there is not enough of it, and if they did impart taste to bread, to make these is characteristic of all yeasts and the same with the work of its zymase. All yeasts are the same in construction, living, eating and working, and therefore the governing principles of straight off-hand dough bread making are those dictated by facts revealed to us by investigators who have given patient thought to this subject of yeast, and it is pressed upon the trade for trial because it will prevent the bad bread that is a reproach to bakers. It will save time, it will therefore save money.
It was this kind of bread that has won the prizes in three consecutive exhibitions in open competition with the oldest and most experienced bakers.
Yeast is the agent ; the more you use of it the more quickly will your bread be ready for the oven, and the longer you let the dough work the finer the texture and volume of the loaf.
THE SEVEN PHASES OF CHANGE IN THE LIFE OF A LOAF OF BREAD.
IF you have read the previous pages about yeast and straight- made doughs, you will have gathered that life is present, and the law of natural growth is at work. The life of a loaf of bread will be seen to be based upon the same principle as the growth, and change in the life of human beings. If you mix 14 lbs. of flour, J lb. yeast, 7 lbs. water, no degrs. {Fahr.), and 2 ozs. salt together into a dough, and watch its passing phases in the evolution of its life, you will see first, say