The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
OUR DAILY BREAD
1t Is to Be Salt Rising Kind
Says Science.
Quit Yeast and Return to Gus.
toms of GrandmOthers.

History repeats itself. not only in
war and peace, love and hate, but in
daily bread. We are to return to the
| customs of our grandmothers, make
! bread without yeast, and change the
| quality of the staff of life.
Henry A Holman, a chemist and
| writer in Farm and F'ireside, declares
| that the day of salt rising bread is at
hand; it is more economical than
bread made from yeast, is better to
eat with milk, and easier to handle.
There are several types of salt rising
bread; one made by southern bakers
is a great favorite, but difficult to pre-
pare. The governor of Kansas, it will
| be remembered, eats salt rising bread
| alone, and praises its strength giving
qualities.
eff we search the literature upon
| bread we will find volumes upon it's
preparation by means of yeast says
| Mr.. Holman, land a mere smattering
upon salt rising Methods
Mr.. Holman then proceeds to show
some of the advantages of the best
bread in the world. He says:
My reader who is not familiar with
this bread may ask why should we
make salt rising bread ana what are
its advantages. We may safely say
that it is largely a matter of taste
| The bread is different. With the first
bite one will notice its distinctive odor
and flavor. Some people like it all
the time, some a part of the time and
a few none of the time. Most people,
however, welcome an occasional
change in bread as well as a change
in any other article CT food
The lightness of the gases in salt
rising bread and the fact that no aIco-
hol is produced has a significant eco
nOmic interest. The alcohol produced
by yeast in bread is very volatile and
is vaporized by the heat of the oven.
This, together with the other volatile
products that are driven off, approx
mates or per cent of the total
nutrient value of the bread. In salt
rising bread, on the other hand, this
Loss is less than per cent. This differ
ence in the mode of fermentation of
the two breads leaves the salt rising
sugar that is decomposed by the yeast
into alcohol and carbon dioXid. A
difference of 8 or 4 per cent of the
bread yield from a sack of flour is in
deed a small matter, but in the aggre
gate it sums up to surprising
amount. Calculated on the Kansas
wheat crop, for example, the possible
saving is sufficient to maintain both
the university and the agricultural
college.
We may safely predict that in the
near future leaven for salt rising
bread will be put upon the market,
FOR home and bakery use. With this
product will come the elimination of
failures and an improved loaf, and salt
rising bread may justly claim its share
in the title, 1.-The Staff of Life In
their luck at making this bread by
present methods will find the following
recipe a good one:
Recipe for Salt Rising Bread.
Yeast-Take one cupful of sweet
milk in quart cup Place cup upon
stove until milk boils well. Stir into
the boiling hot milk five CT six tea
spoonfuls of white corn meal to which
a pinch of soda has been added. Wrap
up well, and set in a warm place over
night. or until it is light.
Sponge-Pour one and one-fourth
cupfuls of water, as hot as the hand
can bear, in a bowl, and add about
two cupfuls of flour. Then add the
yeast from the quart cup, and stir
with a spoon until mixed. Place the
bowl in a warm place until the sponge
rises well, about one to one and one
half hours. A good way to keep the
sponge warm is to place the bowl in
warm water. The water should be at
body temperature or warmer.
Dough-Take one and one-fourth
cupfuls of hot water (almost boiling),
and dissolve in it four teaspoonfuls of
sugar, one teaspOonful of SALT two
teaspoonfuls of lard, and add six or
seven cupfuls of flour. Then add the
sponge, and mix well. Add more flour
if necessary to make a rather soft
dough. Mold the bread into loaves at
once. Put in a warm place to rise one
to one and one-half hours, and bake |
in the usual way.
Salt rising bread is close grained, |
and it should not be made as light as
other bread.