El Paso herald. (El Paso, Tex.) 1901-1931, 1913-08-21

it be originally free from yeast, in a
short time alcoholic Recommendation,
which can be caused only by yeast
germs, will begin. This yeast, found
in the air, is the wild yeast from
which all other yeasts are cultivated
The Egyptians doubtless were the first
people to cultivate yeast, if not to
produce IeaYened or raised bread. They
secured a bit of live wild yeast by the
fermentation of some vegetable body,
either fruit or grain, and set it in
dough A portion Of this dough was
then saved from one baking to an
other, constituting the .Ieaven which
leaVened the whole" referred to in the
Scripture. Some leaves of bread baked
over 1000 years ago have been found
in Egyptian tOmbS and subjected to
microscopic examination. The yeast
germs were found plainly visible
Saving the SPONGE
The continuation of yeast by saving
a portion of the sponge from one bak-
ms to another was known to every
American housewife OF the past gem
Grafton Inc patent yeaStS, some OF
which are so perfect an their chem
zeal parts, are a modern development.
Some housewives still use the wet or
potato yeast, also known as "sOtE,"
which is made simply by taking a
little OF the prepared liquor, consist
ing principally of potato to which
yeast has been added, and permitting
1t to ferment sufficiently to be used
"SOtS Is a form OF yeast especially in
favor among Pennsylvania housewives
Of German extraction, and it was not
unusual Tor woman to preserve
her ''sots' from one baking day to an
other without a single break for
quarter of a century. a mother gave
a starter" to her daughter when she
married, and the daughter each week
boiled the fresh potatoes for a fresh
output until she, too, was ready TO
pass over her "sOts" to her own
daughter.
New England CIings to "Dry Rising"
Another form OF yeast familiar to
the old hOsewife. especially in New
England, IS the dry rising which
was started either from some yeast
or from a small quantity Of dry
rising of the same kind. To make
this yeast a small amount of flour
was scaldeO by a strong tea made
from hops. Cold water added to make
il lukeWarm and enough additional
flour to make a batter similar to the
sponge used in baking bread. This was
kept in warm place until it had ac-
quired the necessary amount Of fer
mentation and sufficient cOrnmeal
added to make a stiff dough. This was
nodded BY hand into little cakes an
inch or more in diameter. These were
spread out to dry in some fairly warm
place where there was a good 'circu-
latiOn of air and no dampness- When
properly made dry rising" sometimes
known as hop yeast, will keep for
months. One or two cakes are suf-
ficient for a family baking.
Yeast Factories Change Methods
Modern science has made il possible
for the large yeast manufacturer 10
know absolutely the quality of his
yeast because by microscopic and
chemical test ne is able 10 ascertain
its exact condition Compressed yeast
is now made into small air-prOOf and
damp proof packages and sent by fast
express even to remote villages It
is the development of the modern
yeast factory as well as the improved
quality of flour which has made pos
sible the perfection of the wOdern
loaf of bread.
Is Full OF Surprises
A large yeast plant is full of sur
prises to the average visitor who looks
upon yeast as a small matter. A track
at one side of an immense building
furnishes accommodation for the cars
laden with corn, barley and malt,
which form the basis of the yeast
process. this graia must be of the
highest quality and is raised to the
storage room at the top of the eIe-
Tators similar to those in use in mills.
The mash is kept in huge tanks
having capacity of hundreds of bar
rels, at an evenly regulated tempera-
ture until the fermentation process
is completed This is determined by
the gage along the side of the tanks,
which are OF copper and built in tiers
OF carefully reinforced metal A reg
lister inside of the tank indicates the
height of the coffee cOlored mixture
caused by the fermentation of the
grain and water When the fermenta-
ton has reached the proper point by
sclentlfle test the liquid, which re-
sembles frothy beer, is drawn off
leaving the bulky portion of the grain
This grain is dried and shipped away
for cattle food.
The by products of a yeast factory
are worthy of attention. In addition
TO the utilization of the grain for cat
tie food, the liquid remaining after the
extraction of the yeast germs is also of
value The fermentation process has
developed a considerable quantity Of
alcohol which is secured BY passing
II through the separator. After the
alcohol has been taken out it goes
trough another process which turns
it into white vinegar.
The qualities of the bread DEPEND
absolutely upon the yeast. The best !
kind OF flour will not produce good |
bread If it does not have proper yeast !
TO raise it. while with good yeast AID
a niue care even a poor grade of !
quality Of bread. When yeast made |
IN the scientific yeast factory can be !
supplied by the grocer for a couple of |
cents, few women make their own |
yeast
Most bakers now depend upon the |
manufactured yeast also. It comes to /
them perfectly fresh each day and ]
saves much labor and anxiety in the |
bakery. Careful tests have proved /
mat single pound of yeast made in /
this manner is capable of raising 400 |
pounds Of dough, and the economy of /
having such concentrated strength ap- 4
peals TO the average progressive bread /
maker. The scientific exactness which 1
mas been secured in the development Of I
yeast making is indicated by the state 4
nent recently made that S,135, 941. 500 /
yeast cells are required to properly
raise a single pound of flour, and that
4 pound of the yeast secured by eK-
lracting the germs from the liquid con-
talns 1l,T20, $4,000 cells
\. Yeast powders and other prepara-
tons for raising flour without the
use Of yeast and leaven have been In
existence about three quarters of
century. The first experiments were
made in Germany.
TOmOFrOw-Wheat.