Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-11-16
A Revolution in Breadth Taking

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taken over by h factory. OF these
exceptions, baking is the most notable.
The home has practically abandoned
weaving. curing meats. grinding meal.
making gloves. shoes, clothes. furni-
tnre and a lot OF other things. Baking
In the home has a hold hard to loosen;
but its grip is relaxing. The indica-
lions are clear and strong that in q
few years a very large part Of the
baking now done In the home will be
things-because OF the perishable
character OF the wares. and the i'm
possibility OF shipping them long dis
tances-home baking of bread and
cake will hey be supplanted to the
extent that home shoe making has
been; but with the stringing Of trolley
wires on country roads thousands OF
farms hitherto beyond the reach of the
bakery q " been brought In touch
with it: and each advance In ans
portation facilities sn increase
in the bakers customers.
A Revolution in Methods.
For the bakery of 1911 is not the
bakery of 1910: far less is it the bak-
cry OF 1900. Could a baker Of 1880
today, except for some of the ovens
and the sight of dough. he would
hardly know what sort OF u place he
was in. The baking business. after
centuries OF s%tagnation. has in recent
years been turned inside out, upside
down. to such an extent that event the
men who have been Il part of the
revolution are still marvellng at the
changes. n the speed with which
they have been wrought. OF course.
the new order OF things is not equally
evident in all bakeries; but the bakery
of 1911 is a type as distinct from it's
predecessors as the 1911 skyscrapper is
of city buildings. And while 1t is easy
to find bakeries which show little or
no signs of progress. the hopeful fact
is that in the majority OF bakeshops
everywhere a healthy discomfort with
old ways Is apparent; new and better
ways are displacing the old in shops
both large and small.
Among the advances made in the
baking trade nothing is more signifi-
can thar the Introduction and stead
lily increasing use of scientific methods.
The reign of luck and Chance in
the bakery is over; for bakers not only
know that it is important to control
the conditions that surround the MAX
Ing OF a loaf; they have learned how
to control them. The advent Of school
trained men in the business has had
Its effect; for the baker of today is
very different from his brother of the
past in his hospitality to new ideas
In his eagerness to discover u better
way; in his readiness to leave the bet
WI ~ AN & i AlOWS JUdt Cn0
secret of good bread is a chemical
secret; and he has set apart a corner
III his bakery for a laboratory, where
with microscope n tube. with filter
n cruciblc and balances. the mater
ials offered for his use are tested by
reports. fours containing certain ele-
ments in varying proportions are
blended to produce the combination
needed to secure the same bread from
gay to day.. Dough is mixed in a room
the temperature and humidity of which
are controlled so thoroughly as to
practically eliminate the great danger
to which 1t Is subjected in q change
able climate. When mixed, the coughs
are placed in steel trougls to rise
sulated. in which also is installed APP
paratus for automatically regulating
temperature and humidity. So sue
cessfully is this one that tests taken
during the atmospheric extremes of
the past summer showed conditions
constant week after week.
Variations in materials no longer
dismay the baker by mysterious" and
heart breaking failures; for he knows
beforehand just what elements are
working in those materials. and just
what treatment is needed to produce
the results desired. In short, he knows
now to vary his methods to suit the
chemical content OF the materials he
works with. He pins his faith to a
scientiftcally tested thermometer rather
thar to h feel of his hand: he
varies the temperature of the water
according to the temperature Of the
Hour and of the room in which he
mikes. Yeast, milk, lard, salt, sugar
or malt misunderstanding he puts
into his batch Is weighed in exact nro-
portions. Nothing Is left to chance
Each lot OF finished loaves is subjected
TO minute inspection; should anything
nave gone wrong, the trouble is To-
GATED n steps are K to prevent a
repetition: The modern baker has
studied the elementary principles Of
paking. and knows not only that GER
tain combinations Of Ingredients under
certain conditions should produce GER
tain results: more than that: he
KNOWS why they do so, and how. Tins
ne mas come. as bakers never did be-
tore, 70 direct the operations of ma
lures laws In making his wares. a
Eating Quality" the Objective.
This scientific control of bakershon
conoitions has had no small share in
the improved quality Of the bakers
product, which Is another marked In
dication of the changes in the trade.
Inat such an improvement has been
a. cannot be questioned. ThOurh
the oid.time sneer at bakers bread
may stiii ne heard. fair minded men
n ONE know that the modern
table and satisfactory loaf than has
been the case In the past. TO men
IN the trade It has been evident for
some time that bakers are afendiiv
falling away from the thought OF liz
as the chief virtue in q loaf OF bread.
There q been a noticeable decline In
.me empnas's put ON the number Of