The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-08-18

WAY INTO THE YEAST BREAD"
and the addition of heat when tho pan
is placed near tho fro produces an
enormous growth Of tho yeast fungi
tho yeast "gcrm," in other words
These fungi effect destructive fer
mentation of II portion of the starchy
matter Of tho flour-one of tho most
valuable nutrient clements III tho flour.
Tho fermentation produces carbonic
acid gas, and this, having its origin in
exGry tla.sssstislss.--af tho starch
ence Lee and Hosea Bright slipped througn1
pushes asido the PARTICLES OF the "a aoHash atat
to give itself room. This is what is
called 'raising tho bread"
1t needs but u glance to SEQ that it
is, in its effects on the dough, purely
mechanical. The dough, which was
before u close grained mass, is now
full OF little holes, and when cooked
in this condition is what we ordinarily
call light. This porous quality Of
bread enables tho stomach to rapidly
AMI easily digest it, for tho gastric
juices quickly soak into aud attack 1t
from all sides. Tho fermentation Of
the dough, however, uses up portion
OF tho nutrient clements OF tho Loaf.
If it be possible, therefore, - produce
n light porous loaf without this de-
struction and without tho "kneading"
process, which fills tho dough with
germs and filth, and without the lor-
period during which the raising p
cess goes on. tho gain in food and
gain in tho avoidance of tho gernis
dinghy plain.
But while we can easily 800 thS9
dangers which attend the uso OF yeast
it is certain that the vesiculating effect
produced by it Oh tho dough is to tho
last dogrco perfect. It is apparent
that ii wo arc to substitute any other
system Of bread making we must have
one which will give us, flrst, mechanical
results equally as good, that is, that
will produce minute bubbles OF
carbonc acil gas throughout tho mass
Of dough. Now it is in no way diff
cult to produce carbonic acid gas
chemically, but when We arc working
at brcal We must uso such chemicals
as are perfectly healthful. Fortunately
these are not hard to find
The evils which attend Tho yeast
il'ttC DIostt tEc ooFhtel ny ouO use OIL
properly made, pure and wholesome
baking powder in lieu Of yeast. Bak-
ing powders are composed OF an acid
and IN alksli which, if properly com.
bined, should when thoy mite at once
destroy themselves and produce car
bonic acid gas. A good baking pow
der does its work while the loaf is in
the oven, and having done it, disap.
pears.
But care is imperative in selecting
the brand OF baking powder to be cer-
tain that it is composed Of non-iniuri-
Gus chemicals Powders containing
alum or those which are compounded
from impure Ingredients, or those
which are not combined in nproper pro-
portion or carefully mixed and which
will leave either an Hcid or AN alkali in
the bread, must not be used.
1t is we'll TO sound note of warning
in this direction or tho change from
the Objectionable yeast to an impure
baking powder will be case of jump
ing from tho frying pan into the fire.
Tho best baking powder made Is, as
shown by analysis, the "Royal." It
contains absolutely nothing but cream
of tartar and soda, refined to chem
ical purity, which when combined un-
der tho influence Of heat and moisture
| produce carbonic aoid gas, and having
done this, disappear. It's leayenine