Imperial Valley press., 1912-09-28

we presume some of our old fash
ioned ladies may smile at a mans
telling them how to make bread.
From the old point of view il is Just
as useless as for kid to tell his
grandmother how to suck eggs. But
times are changed. and in the pres
sure OF their political duties some
california women may even be glad
to have men make bread. This is the
way they should do il. according to
George A. Olson. chemist. State Col
lege. Pullman, Wash:
Good Bread from Any Flour
1t, may be surprising to learn that
good bread can be made from any
brand Of -four. The volume or tex
rnns.cd, Iqre Of ,,2!a Gne brand Of -four does not
if the -four is properly handled It will
nevertheless make q well piled loaf
Of good texture. Frequently the fail
trlbuted to the flour. The success or
failure TO make good bread lies with
tne uae method Gf practiced by the individ-
-four that have come to the writer.
not one of them has been justifiable
IN number of instances the writer
them hrst class in every way. In 9TH
er instances, il has been possible to
edy it.
Those who have succeeded in MAX
ing good bread all the time have no.
done 50 by following fixed recipes
~ tWo inherent STOCKS OF HOur, taken
best results by following q fixed rec.
lPe Every brand of flour. every lot
of flour, behaves differently, and hence
each lot must be handled differently
TO give the best results.
Yenst-Kind ana Treatment
The first requisite is good active
yeast. II makes little difference whe-
ther the source is compressed or dried
yeast cake, or starter. Without good
eooG bread MANN s of ths te ase
have been due to the fact that the
yeast has not been properly. taken
care OF. Chills and drafts check yeast
Never use yeast that does not show
signs of rapid activity. Having a
groper gDoo ae11rs metbSsa yssast any -four under
bread. s'ou
Fresh compressed yeast can be used
Directly and does not require atten-
must be prepared. Potato " water 'eh, IS
not necessary, but there is no objec-
ton to its use. When dried yeast cake
or or starter is used; prepare it in, ad
and free from draft. The best ptene, tenn,
perature for yeast development is
about 80 to 80 degrees Fahrenheit.
How to Prepare Yeast
A general recipe for preparing dried
yeast cake or starter to make five one
~o, 1oaVes oI pread IS as follows:
add one quart of boiling water. stir
thoroughly. Next add three ounces
OF oun sugar; one ounce of salt, and. f.
en- to blood heat, add one cake OF
erumbled dry yeast cake and stir.
Gover Cover snugly, set aside in a warm
ment over night. The next morning
this mixture should contain much
yeast foam on the surface. Strain
W. far IA ~
required water absorption of the -four
For starter, instead of above pro-
portions, use four ounces of sugar.
and follow directions as described
above. The next morning save out
one half pint, place in fruit jar, close
ready to use as a starter. The diff
ference in the two above directions is
tnat IN one case yeast cake is sub
one and one-half pint of yeast prepa
ration is strained and diluted with
the required amount Of water.
Use Enough Water
Most failures to make good bread
are due to the use of too little wa
ter, In other words, the dough is
made made too onsiih stiff; A dough to be Of
to the hand. A stiff dough is slow
to rise. and in case of prolonging the
spring in the oven. while one of prop
er consistency will rise rapidly and
develop into well piled lOaves of good
texture when baked. 1t is preferable
to use too much water rather than
too little. The time for the fermen-
alton can be shortened and baking
prolonged to drive off the excess wa
ter; while with too little water it is
impossible to get good results. When
the dough has just been mixed and
found to be little stiff it is possible
toovercome this by adding more water
and working it in gently and thor
oughly.
Handle the Dough Properly
Mix one pound of -four with all of
the yeast and water, either with a
spoon or bread mixer. Let stand for
a few minutes and then gradually
work in the remainder of two and
pound Of -four. Never
force the -four to take up the water.
If the hands are used the dough
should be partly lifted and half turned