The midland journal. (Rising Sun, Md.) 1885-1947, 1893-05-26

| new mllks
In the preparation of compressed
yeast this scum is poured off into vats
of cold water and allowed to settle t.
the bottom, after which the water j.
pumped off. The yeast is then pumped
into hydraulic presses, where it is re
duced by pressure to the desired con
sistency. 1t is then made into cakes
and put upon the market as compress
ed yeast"
DEMoRALIZED DOUGH.
If too little yeast be used in mixing
dough for bread, time has to be allowed
for more yeast germs to grow in the
mixture, so that enough gas may be
generated to tighten the dough. During
this heightened period false germs gen
orally smuggle themselves into the mix
ture and set up diseased and injurious
lamentations, and detract from the
quality of the bread.
If the proper quantity of yeast be
used "vinous fermentation'-which is
pure, healthy ACKNOWLEDGEMENTS at
once, and is completed before the dough
becomes demoralized by other germs or
ferments.
UNHEALTHFUL "RAIsINas"
Yeast is ferment, but all ferments
are not yeast.
True, yeast yields only carbon dioxide
and alcohol, and these are driven off by
the heat in baking and leave the bread
free from faint of any kind. "Leaven,' -
"salt rising" and numerous other fer
ments used in bread making yield nitro
gen and hydrogen gases, and these al
ways leave traces of their putrefactive
character in the bread. Also they are
the cause Of the coarse, rough crumb
the pale, flinty looking crust, the fiat
sour loaf and other disappointing kinds
IF bread that often torment the bread
makers who use these "raisings."
Pure yeast produces sweet, nutty
favored bread.
From the fact that compressed
yeast" is the purest yeast scientific
research has yet discovered. and that il
is impossible by mechanical skill tc
crowd greater number of yeast germs
into a given space than are crowded
nto cake of it, it seems sure that this
form of ferment is the best known to-
day for bread making purposes.
In compressed yeast fermentation il
is the decomposition of the starch il
the flour that produces the gas thai
distends or lishtens the dough.
In all other raisings it is the clutter
that suffers. And as starch is the mos
plentiful and least valuable portion Of
the flour, economical food considera-
tions alone should induce the use Of
pure yeast in preference to any of the
other ferments.
RELIABLE QUANTITY OF YEAST.
The Vienna bakers who for 200 years
have had the reputation of being the
best bread makers in the world, now
use one ounce of the best compressed
Yeast to each quart of wetting in the
preparation of their bread dough, and |
have never succeeded in making the
choicest quality of bread except when
used those proportions.
Bread frequently has yeasty smell
or taste when smaller quantity Of
yeast is used, but have never been
able to detect the faintest odor or flavor
Of it in bread where an ounce of good
compressed yeast was used to each
quart of wetting, and the other condi-
tions essential to breadmaking were also
complied with.
Each of the little cak es put up in tin
foil, expressly for family use," weighs
just half an ounce; therefore, no one
ueed ever have any difficulty in know.
ing the exact quantity of yeast necessary
for batch OF bread.
In family of five or six persons,
where bread is made twice a week, a
quart of wetting. two small cakes of
compressed yeast. and from three and
half to four quarts of -four should be
used at each baking and will make four
medium sized loaves.
The exact quantity of -four depends,
of course. upon the brand OF -four used.
and therefore varies considerably; but
it should be enough to make a dough
sufficiently stiff to be turned in mass,
from the mixing bowl. The yeast