The Bakers Guide

Ingredients

• 5 lbs
• 12 ozs
• two broad divisions of types of flavour in bread
• one caused by excessive use of salt

Directions

1. When we speak of long and short processes in relation to the action of differing quantities of the amount of salt required, we must, however, caution the reader to have in constant remem- brance the fact that the amount of the ultimate change in the constituents of the dough will entirely depend upon the quantity of yeast and the quantity of heat employed in either long or short processes and also in the mode of manipulation.

2. If you refer to Blandy's modern processes, you will see that a maximum amount of change is caused in a minimum of time by the use of a maximum of yeast and heat^ but that the quantity of salt is normally the quantity used in the old-time long, slow processes. The reason for this is in the fact that 2, 3, 4, and 5 lbs. of yeast has been used to accomplish in 2, 4, or 5 hours the same amount of change that the use of 6 to 12 ozs. of the older processes required from 12 to 20 hours to effect; for the different quantities of salt required by the differing modes of manipulation, you are asked to refer to various formulae given in this edition.

3. The Flavour of bread is not the result of the type or quantity of yeast, or of the kind of flour used. Different flavours in bread result from different degrees of heat, of fermentation, the length of time the yeast is allowed in which to alter the flour, and assimilate the products of the change, the different percentages of albuminoid matter in the flour, combined with the length of time such albuminoid matter is subject to hydration by water and degradation by the action of diastasis; by the different quantities of salt employed in its making, and by the different heats in baking chamber to which it is subjected.

4. There are two broad divisions of types of flavour in bread, one caused by excessive use of salt, and length of fermentation with a small quantity of yeast ; and the other by the excessive heat and rapidity of the fermentation, excessive heat of the baking chamber, and the large quantity of yeast.

5. u Crumbliness " is caused by over-ripeness, vigorous fer- mentation, excessive heat, or length of time in working, insuffi- ciency of baking, and insufficiency of salt — these are the chief contributory causes. The kind of flour used has not much to do with it, and the other factors must all be present to obtain it. It occurs in this way. A plentiful quantity of vigorous yeast, with the stimulation of heat and plenty of food, — perhaps from added sugar, potatoes, or yeast foods — has been allowed plenty of time in which to attack the starch, and change large quantities of it into other and simpler compounds ; diastasis and hydrolysis have also been at work, and the result is a wholesale decomposition of the constituents of the flour, separating them

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.