New-York daily tribune., 1859-02-07
THE BREAD QUESTION, AGAIN.

To n. Edpu Of lac N. y. T,tb&ns
SIR: In dlscasslDg this | aim at the health stand
point and reject whatever inpsifs the nutrltive qaai
ties OF the -four mes its favor or dscolors 1t. The
Excellence of bread ard i.s gbtness, depend upon the
of csrbonic scid gas during the process
of fermentation which is the action of yeast upon the
escch arpe mstt-r Of the hour Gts sugar.. "Fernen
cor yesst is en- orea0ized matter formed with
Org sns plants end animals are orgenizei bodies),
and it's esse rtsly operative consti uent is peculiar
szotized matter, which, 10 the wine-vst, is mixed
"si,h eome tartar and other salts, aud in the beea
"tun WITH gam and sarch." Azote Is found IN AMI
nal bodies and CERTAIN vegetables contain szotisec
prpcple, indigo cspeTiDe, gluten, and many others
contain sn abundance Of azote. AL breat-mskine
sbch dispep,es with kDe aiding and trus yeast fermen
tstop, may be d,strusted. TIE compositions may be
palstsble Of wbst may be termed bread compounds
but differ greatly from true good bresd.
1t lie not what kind Of estab!e tlinys that can be
maf e, but bow to best make good wholesome bread
that is as sweet when day two old, when frst
u ,0e better than when new, that has no taste
Of yea,t pone of the bitter Of hops nor the disagree
sb. flavor of alksh, and that Will Keep good week,
if necessary.
The preference should be given TO that yeast ths,
from extrsreous substsnc.s thst is least likely to
i, TO the &C. tous ,st,on without infuspg the bit
ter OF hops.
The io.a that akalies make the bread tender is ar
error; the dough before their introduction having ruI
ilto the muciagir putrefactive fermentation.
Whence comes the fern ebtng principle in the sak
or milk rsngs," as they are called l have long
been familiar with bre ad made from the latter, and
with the best quality; sister of mine some year,
sso gained the premium, al the Bristol Coun!y Fair
for oreso OF this kind.
When mIk iislng is doing its ;rork II drives every
BODY ON its presenoe; and, waen the br, sd is day
old like Moore's broken vase, '.the scent lies there
still. CSee MH. kirklands New Home for fuller
description of this manufacture Ny first sttempt al
bread making was with the sslt risipg, the method
given by tie ms.fon who &C tAIy understands
the value OF Tar TslBUsK sRd who seems te
lpe too clever to be eoBteut with salt rising
bytsd. An old dame Of IS, who has lived with one
family fifty years, whee during that psIiod, HI
basrcls OF aour yearly wero knssdsd iuto iolgh by
ber ard who msy supposed to hsve some koo~lsdge
Of h-vsd making, hss learned TO nske ard use toe
potato yeast ac ,ordng to rale and says s the
best ~ easiest way TO make bread shs ever tired,
and nftey superior TO tfe old esyen and ss!srstus
method. This yeast makes most eIcslent buckwhea
cakes, such a. would temp, most rigorous aneaeret
break bis owed fsst
Its eificult IN some places to ohtsn the barn
~bich is the yeasiy top of fsrmsntng besr to start
yeast with Ure gives the faliow,rg rule: Take i've
ps'ts OF honey ole part If powdered tartar, snd SIX
ieeo parts of wheat or barley malt; rtr he whole ir
~s.es of the temperature of lseo .ni p sce !, in
ieIms1tpg heat, ~tsn the yeast xll be -liainsted.
Long sgo had discardsdthe vAross ms,hcj. quoted
in THE rKiBUsE FOR breed making, aIj when sape-
Nor method to my last plan presents, slal accept il
am not the inventor Of the potato yeast bu, con.
sic.r the knowledge Of il an scquisaion 70 house
keepers stock Of recipes. RI