Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1868-10-01
THE GAZETTE.
THURSDAY EVENING, OCTOBER !:
Liebia,s saethod of Bread Making

Liebig,s Method of Bread MAKING
This eminent chemist, who, to an extent
scarcely eoualIed by any other person, has
turned his science to practical account IN rural
and domestic economy, has recently announced
a very simple process of causing bread to rise,
which, though not entirely new, is yet likely to
become extensively introduced in consequence
of the weight of his name. Our readers are
we'll aware that there are two principal modes
of making bread spongy aud light; the one by
means of yeast terment in which portion OF
the substance is decompDsed with the evolution
of gas, the other by introducing carbonlc. acid
gas, either directly from without as IN what is
called serated bread, or by the mixture OF Two
or more chemical substances which, comolhlng
10 the dough, cause the same result ln the
last mentioned category belong the various
yeast or rising powders, of which so many are
in use-the simplest OF them and longest
known consisting of bicarbonate OF soda and
tartaric acid, and others, however, having dit
terent compositions. =, :. -. - =.
The method of Leibig belongs to the class
Of yeast powders, and consists IN the employ
ment of bica brnate of soda and and hydro
chIo,ic or nuiatic acid. The resuItory com,
hination is simply our common salt, the car
bou,c scid being given off In the process and
furnishing the rising. AS all bread requires
salt, In even larger degree than that produced
by a proper proportion Of this mixture, there
is no taste of Tree soda lett and nothing IN any
way Injurious to health or disagreeabe to the
palate The proportions used in an extensive
bakery In Munich, where this Lebig method
is employed, is to 100 pounds OF coarse Hour
add l pound Of bicarbonate of soda; - pounds
of hydrochIoiic acid, of the specific gravity
of O63 Il to 2 pounds of common salt, and
10 pounds OF water, with ordinary Hour the
water should not exceed 70 to u pounds. The
proportion of the soda to the acid is so gradu
ated that grammes tabout II grains) Of the
alkali shall be completely neutraiiZed by 80
cubic centimetres (about fluid drachms wine
1nessurel of the acid The bread should have
slightly acid reaction.
In the actual manipulation the -four is first
mixed with the bicarbonate Of soda, and the
common salt dissolved In the water, which is
then used tor mixing the dough; a small por-
ton of the four, mixed with the soda, is set
aside before the kneading. When the dough
is ready, the hyorochloric acid is worked in.
little by Ii Tile, the reserve -four added, and the
loaf formed This is allowed to stand half to
three quarters OF an hour before being placed
in the oven the dough then rises aud becomes
light. 1t requires little longer time for bak-
ing than common bread The yield, after bak
ing, IS about one hundred and fifty pouods.-
By adding one or two parts of vinegar TO one
hundred pounds OF -four, with a corresponding
diminution of the water, bread OF the taste Of
bakers bread is obtained; if quarter to hall
pound of old cheese is added to the vinegar, the
taste becomes more that OF yeast bread.-Phll
Ledger. 2& 1lEA 80