The sun., 1898-10-16
German Made Bread.

subterranean workshops OF Wilmington
has discovered the intricate process of
making bakers bread which has re-.
mained mystery except to those en-
gagged in the work for many years.
Good bread depends upon the yeast to
a great extent.
Many bakers use compressed yeast and
potatoes while others will only use stock
yeast. The latter class are mostly the
old school German bakers who seem to
be the only real successful dough
makers.
The German baker makes his stock
yeast and from it he raises his. potato
yeast. b..
Stock yeast is made by boiling hops
for 20 minutes in water and then strain
ing the leaves out of them, set the liquid
to cool somewhat; this liquor when it is
cooled sufficiently is poured into an yeast
stander in which is small amount of
spring wheat flour and malt which has
been scalded and the Jumps worked out
by squeezing through the hands after ad-
ding a small quantity of cold water. The
hop water and the scalded flour and malt
are then poured together and thoroughly
mixed, after which the mixture is tightly
covered and set away to ferment, which
process takes about "a hours at the
longest. When it has risen until it falls
of its own accord, it is ready for use and
resembles lager beer and is used by many
bakers as beverage and an intoxicant.
The next move in the bread making
line is making the potato yeast: this is
done by boiling about half basket of
old potatoes with their jackets on and
then mashing them; they are then
put into a ten gallon yeast stander and
about two gallons OF the stock yeast
is poured over them and after adding
several pounds of flour the stander is
filled nearly to the top with warm water
and placed in warm place tightly cov-
cred and left to raise until it falls, after
which it is ready to use.
The process of making the dough is
the next consideration. The secret of
making big loaves lies in the amount Of
good yeast that is used. The rule on
which the German baker works is to use
as much yeast as water. The water and
yeast are placed together in trough and
the flour added. The sponge is mixed
to the proper consistency and then cov-
cred tightly and allowed to raise until it
falls, after which more -four is added
and the dough is again allowed to come
up until it is almost ready to fall and is
then punched down. After it comes up
the second time il is thrown out on the
large and well Toured table and moulded
into round balls, seventeen ounces.
These balls of dough are allowed to raise
for about thirty minutes, when they are
taken and moulded into the desired
shape and placed in the we'll creased
pans and placed in proper order in the
proving closet to raise.
The fire built in large Dutch ovens is
allowed to burn fiercely for about three
hours and then the fire is drawn, the
oven swept clean and the damper closed
for about ten minutes to make what is
called sound heat and then the pans of
loaves in proper order are placed on the
brick floor OF the oven. The door is
closed for about five minutes to allow the
bread to come up and then, if the oven
is in proper shape, the door can be
opened and the bread baked in twenty
five minutes.
The pans are placed in and taken from
the oven with large fiat wooden shovel.
On taking the bread out of the oven it
is creased on top and the loaves are
turned over in their pans until they
cool enough to allow the men to handle
them.