Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-05-24
YEAST PLANTS

teutiOn to these points. OreadHhking
Is really very simple process. with
out this knowledge or attention there
will ever be mystery and uncertainty
about 1t, and there will always be In
different results.
There are only four ingredients alb
solutely necessary for the making OF
a loaf of raised wheat bread. They
are good bread flour. fresh yeast.
liquid-ether milk or warer-and salt.
Other ingredients are often used. but
they are not necessary. For instance.
shortening IL sometimes added. This
makes richer loaf, Sugar. too. may be
used in small quantity. This hastens
the growth Of the yeast plants. Potato
water occasionally replaces the milk
or water and makes a moist loaf. while
potatoes and hop water form mixture
in which the yeast colonies are quickly
started. But good bread can be made
without the addition Of any of these
things.
Flour Used In ereadmakins.
In order that we may have we'll
raised light loaf it Ia necessary to use
-four containing large per cent OF
gluten. This Is the flour made from
the NO called hard wheats. Such
-four has less water than the -four
made from the soft" wheat. therefore.
mixed with a liquid. gives a larger
loaf Gluten Ia a grayish. rubber-like
substance found In -four after the
starch has been washed out. 1t IL the
gum" obtained from chewing a hand
full Of wheat. az known by most people
who have spent their childhood In the
country. This very character Of glu-
rem makes 1t accessory IN breakmak-
ing II stretches and stretches. form
ing little pockets in which the gas il
retained in the loaf until 1t il baked
The heat Of the oven hartlpns the glu.
ten quickly before It has had time to
relax. and so the loaf keeps its puffed
shape
Good bread flour should be white.
With just II suggestion OF yellow. Aft
er being pressed in the hand 1t should
fall loosely apart If It keeps the i'm
press of the palm or remains in Jumps
il has too much moisture When rub
bed between the thumb and finger
there should lie u slight grittiness: 1t
should not feel too smooth or pow
derry
What 10 Yeast7
This useful agent in breadmaking Is
as old as the hills. and its action Is
better understood when one is familiar
with it. Yeast is microscopic plant.
consisting Ut single round or oval
cell. The rapidity with which II grows
and reproduces itself gives ii much Of
its Importance. II rpprnduces either
by sending nut buds which break OF
as new plants or by forming spores
which will grow into new plants under
favorable conditions.
Like all plants. yeast requires heat.
moisture and food in order to grow.
The degree of heat AT which it grows
best is from - I" 80 degrees. and this
is the temperature al which bread
should be- kept throughout the prUess
uid used in breadmaking the Yeast
would not have sufficient moisture and
would not grow any more than II does
in the dry cake
The food Of the yeast plant Is sugar.
and this is obtained by ehe:nica,
change being produced In the starch of
the flour. changing part of II into sug
ar This results In a fermentation the
products Of which are alcohol and car
bon dioxide gas-the gas which makes
the bread light. The average house
keeper Is familiar with yeast or leaven
In three fornls-that which she makes
herself by combining potatoes. tour.
hop water and ''starter" left from
previous baking: also the dry ard
compressed yeasts. The last two are
practically the same, the dry yeast
having been mixed with more -four or
cornmeal In order to preserve the
plants for longer time. The CHIEF