Show L I AVOIDING BREAD WASTE I i A spoiled batch of ot bread makes an anI I expensive contribution to the garbage I men with flour at present prices Bread troubles can al all b be avoided if housekeep rs will amount take a reasonable amount of care Un Uncle The S most according to Sams Sam's experts aro arc heaviness Sue and due sogginess to the use This of S too much on may water be I in proportion to the flour or to Insufficient insufficient in- in sufficient kneading rising and bakIng baking bak bak- ing or to the poor J bj qu quality t of the yeast Occasionally the crumb ot fresh bread breaks instead of separating nan g cleanly under the knife Dry flour n Sf may bo be the cause of ot this or ortho dough u may have lost Its S tS overworked tenacity ty by being A 5 Another common fault faUll n in a crumb full of ot bread Is ls large Instead of the small eveS even irregular l Pores h holes le leit 1 it should show chow These which kneaded or overworked occur nn In over over- Jeff dough or it if they are found just below the the oven was too hot crust I Sour bread is caused given ven off by tho the growth by hv of an acid of h bacteria This Thia may be a fault of ot the v I Yeast It H may follow the use of or unc unclean te ails If It bread grows th age aie it i has probably caught tho the undesirable bacteria from the air Soda is often used by y housekeepers I to prevent souring but It is unnecessary I essary under right conditions of ot bread making |