Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-16

The results are usually known 10 the
baker as straight dough and sponge
dough-" The
Bakers Recognize first which is
Two Kinds of Dough " off hand
dough, is made by mixing all Of the ma
SERIALS at one time and then setting the
Oass in a warm place to rise for several
hours before baking. This method re-
quires more yeast and stronger flour than
does the other method. in which the yeast
is permitted first to grow in an especially
favorable medium before being mixed
with the main dough Straight dough
also requires a longer time to rise but
upon the other hand it gives larger
Weld of bread. Many housewives prefer
this method because the dough can be
mixed overnight and baked in the morn
ing 1t has been unpopular with some
bakers because the large quantities OF
materials require extensive kneadlng Inc
improved machinery used In the large
modern bakeries overcOmes this oo)ec-
ton but ii frequently happens that the
strong -four required for the development
OF the yeast in large mass makes
the bread coarse in texture ana also
gives il a raw. granny taste.
TO make sponge dough. the yeast Is al
lowed to work for a number OF hours In
stiff batter made of portion OF the nour
and water. After 1t has raised sumclent,
ly the other ingredients are added. ana
il is allowed to raise again before being
worked out into loaves for baking. Some
times the full amount of water is USED
for the sponge and only the required
amount of flour is added to make 1t into
a stiff dough. At least the sponge Is al
ways Stacker than the straight dough.
Bakers usually set their sponge with their
strongest flour. The strong flour gives
light. elastic quality to the sponge and
weaker flour is used to complete the sec
ond mixing. The housewife usually has
but one kind of flour, and IL she is pos
sesSed of good baking Judgment she Will
be able to gauge the amount of moisture
to be used and the proper consistency OF
the dough by the feeling of the flour In
her hand, and also by It's qualities as de-
veloped when moiStened
< =
The good loaf of bakers bread seldom
contains any other material than -four,
salt, water,
Usual Ingredients small quantity of
in Bakers Loaf. en,ns and the
yeast which raises it. The homemade
bread. upon the other hand, may have
several other ingredients. Many house
wives insist that it is impossible to OBJ
tain good bread without adding con-
siderable amount OF potato. Frequently
the flour with which the sponge is started
is scalded with the water in which po-
tatocs have been boiled. and the potatoes.
finely mashed are added either to the
sponge when it is being started or less
frequently after 1t has raised and 10
ready for the second mixing. In some
homes milk is always used instead OF
: water for mixing dough. Most bakers
make a small amount of milk bread be-
cause some customers ask for IT, al
though 1t has been decided by food chem
lists that milk bread is less digestibie than
that mixed with water because Of the
cheesy substance of the milk which tends
TO tougher when baked.
To most bakers. both in the home and
the commercial bakery. the greatest mis-
fortune to be warded off is that OF sour
bread This is due to the undue develop
mcnt of ;hc Tactic or other acids con-
tanned in the dough. A little acid il not
harmful, as is proved by the nutritive
value o: Ieavened bread, but when this
acidity is pronounced 1t becomes most
unpleasant To the average palate, and IL
far developed may become absolutely in
furious 1t is usually believed, eSpe-
cialv BY the housewife, that sour bread
is caused by the dough having stood too
long during one OF the raising periods.
Modern chemistry has proved that this
aciGity may arise from lack OF cleanli-
ness Old dough left in the baking uten-
sils from the last using may contain the
unGosira BILE bacteria which produce the
excess acidity. Sometimes. but not often,
the undesirable bacteria are found in the
flour from which the dough is mixed.
IS
Next TO sourness. the most dreaded i'm