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Show 3 Yeasts and Luck m in Bread Making The History and Chemistry of This Vexed Process i- What the Egyptians Did. j, A SUBSCRIBER has written of her troublous experiences In the making of bread, which Insisted E on becoming sticky and ropy. This con-gM con-gM dltlon Is owing to the presence of what ySM: la known as wild yeasts, which have bjB como unhidden and feed upon the ox-CT, ox-CT, cess amount of sugar they have found sflB. In tho Bpongc. The subscriber seonib , to have used an excess of yeast In pro-K' pro-K' poitlon to the other ingredients. Let H her try tlio directions given in this SMi article. B' In tho meantime a few wordn con-K' con-K' cernlng yeast This In a microscopic B?'j.lai.t which Is known lo be present in K th atmosphere, but wh'ch Is cuU1vatl IK faruw I th making of ramj articles. Tho Eg"ptlans made leavened bread by sotting dough to catch the wild yeasts. Whon the dough was loavoned It wim kneaded Into the whole lump, and from this batch some saved for the next leaven a process exactly similar to that of keeping over n portion of tho buckwheat batter or getting sonio of tho neighbor's liquid yeast as a starter for your own brewing. Ywast Ih a plant which growa only hi the presence of heat and moisture and nutritive material, ma-terial, and which in Its growth produces pro-duces fermentation. Wild Yonstc and "Luck." Formerly the brendmaker had to trust to what wns called "luck" In making mak-ing her yeast. As a matter of fact the wild yeast wns caught In a dccoellon of hops, or potalo, and water, and an yeasts, oven of the same .family, differ In behavior as well as tho childien whom wo can more easily see, tho results re-sults were by no meaiiH uniform. Now yeast can be purchased cither as com-pr'sseil com-pr'sseil or In dry cakes. Both aro made from the yeasts taken from the vats In which malt oxtructs have been fermenting. fer-menting. The pomprcssod. after .having .hav-ing been washed and cleaned. Is pressed and cut Into enkes. Deeaure It Is moist It will keep but a limited time ovon In a cool place. Dry yoasts are made by mixing the fresh yeast with (lour of some kind, pressing into cakes and drying thpso thoroughly In Its dry state the yeast Is Inactive and any well-mndo dry yeast will keep for a long time under proper clrcumstancer When ordinary liquid yeast Is mad It Is liable to bo filled with yeasts or bacteria which net up other fotms of fermentation, turning tho bread sour or giving It n, disagreeable tnsto or odor. This occasionally happens when blend Is being made with commercial yeasts, as, exposed tn tho air, the rising ris-ing dough collects-iother yeast plants. The most carefully mado bread sometimes some-times develops a llnvor or seeming acidity for which there ncems no excuse until yeasts and their action aro understood. under-stood. Salt-Risinp Bread. Tho salt-rlKlng hi cad about which there was question Is a self-raised broad. To makn It, a thick batter Is mudo with warm milk, or water, and Hour, beaten well, and a leasjpoonful of talt added. This Is permitted to stand until the yoastfl have done their work. Tho old recipes say that In from two lo four hours It will begin to rlne. which means that tho acquired yeasts arc multiplying, nnd In their fending have broken down certain substances, setting free alcohol and carbon dioxide. Tho whole mass Is left until It Is your, or the "rising Is light enough." nnd this is added to a sponge, in f'ict, a np-turod np-turod and developed growth of wild ycasls has been used In pluce of a cultivated cul-tivated plant. This aalt-rlnlng bread requires less knoadlng than tho yeast-' raised dough, and producoa a light, jiorous leaf, free from acidity when properly made. To Make Liquid Ysast. A 3iibscr)ber In Spokane, Wash., writes: ''The dry yoastfl must bo utcd fresh also, for tltoy deteriorate". When you got packages of yeaht cakes keep them cither In tin or glass enns tightly covorod or they will spoil. vr the yeast take one quart of peeled potatoes, cover woll with JxiIUngr water and boll till done. Pour tho boiling potato water over one cupful of sugar, two cupfuls of flour and onn large toaspoonful of salt Hlftcd together. Then stli vigorously, vigor-ously, that each particle of flour gets scalded; add the ioiatoo m.iahcd finely, fine-ly, and If vnu llko the flavor n pint of watci 111 which a plix h of hopi has been scnlded; otherwise you may as woll use a pint moro boiling water with the potatoes. "After this la thoroughly mixed add two quarts of cold water. Put all Into a largo Jar 01 two smaller ones; It will i rise to be more than a gallon When lukewarm add Iwo previously dissolved yeast cakes for one glass of any good yenst a ncJjjhbor may supply). Set In a warm plwee. iuver with cheesecloth whllo ilslng. When it Is light the potato po-tato will bt on lop and you can hear thu yeast foam. Then put It covcicd In a cool place to keep. "For tho bread, take tho amount of flour iuhihI for your family, mako a hole in the centor. into which put a Icaspooiifut of salt and ono cupful of yenul for each loaf ynu intend to make Po not add any water, hut If you like pul In a oouplo of teaspoonfuls of sugar, beat well and Into n mass Immediately. Imme-diately. As seven a thu dough Is knead-ablo knead-ablo take It on Urn breadboard (in winter win-ter this ahould bo warm) und knead vigorously from night to ten mlnutos, according to tho size, adding half a leaxpooiitul of shortening for ench loaf us you kucad. Po not knuad this dough into a hard, tough mass; let It bo rather soft: U will feel spongy under your flngcra; cut and mold Into loaves, pul In gr(ii3od tins (a tin for ajloaf Is best for all In cad), set In a warm place to raise, but do not let It get at all hot. Whon It has doubled in "Ire put It Into a modovalcly hot ocu and bake fro'm three-fourths of an hour to nn hour, according to tho slzo of (he loaves. Potato Yeast and Bread. "Take four largo potatoes," writes Mrs. M. M. N., "boll and mash very fine, beat until white. Whllo hot add one rounding tnblcspoonfut of salt, two rounding tablespoonfuls of sugar. Have a nice fresh yenst cako (dry) rolled very fine. When tho potato Ju cooled sufficiently mix hi tho yenst, set It whero It will keep warm and Jn a few hours you wllljlnd It llghl. "To mako tho biend, take a quart of warm water, one-half of tho yeast, a, tablespoonful of larel or buttor anil a tablcspoonful of Bugar. Mako a rather stiff batter. (This do at supper tlmo.) In the morning add the salt, mix In a tmooth loaf, let rise, mako Into loaves nnd bake. "Put tho other half of yeast into a bowl and cover closely. Kcop In a cool 'place. The next tlmo you wish to bake, either In tho morning or at noon, use only half tho quantities glvou nt flrst-Whon flrst-Whon thoroughly mixed and cool iinough add tho yoaat you havo saved, and by supper tlmo you will find It ready to use. Where ono bakos as often as onco or twlco. a week It will keep good for Weeks or months. Whon first started It Is better to throw out tho first half of the yea9t and make once again bo It will be thoroughly ntarted. That Insures good broad from the first Wo think It thp easiest nnd beat way to make bread. Of courso "TT",' """"XSMHbbbbbI you understand you use half and keep BBfl hnlf the yeast each time." H If the readers will compare tho foro- going recipes with tho ono glvon In H March considerable dliYcrcnco,will bo H shown, for the methods of mixing BBJ dough aro various. It Is the general H rules that apply to all, and these should HBl bo known. H To begin with, yeast develops boat at H n temperature of from 75 to 90 degrees H Fahrenheit. But too high a tempera- H luro will kill the yeast and too low will H hinder Its growth and development. H Tho liquid materials should be lukp- H warm and the bread kept fiom drafts H and changes of temperature- In order H to have a light, porous loaf thorough H kneading jt not alono necessary, but It H must be borne In mind that there is a H somewhat fixed relation botweon tho H amount of j east and Hour. Too llttlo H yeast means a badly ralsd loaf, too H much a heavy, soggy, yoasly one. Tho H amount of yeast dependn largely on the H strength of the Hour, which means tho H quality or abundanco of gluton present. Thla makes It seemingly moro practical as well as scientific fo add tho Hour to the moisture rather than proceed in the opposite way. BVJ If is obvious that painstaking coro HHV should be taken to inauio the greatest jH cleanliness- For this reason the goptl H bread mixers' on the market arc often- H times picfembio lo'ttnoarilng with tfio H hands. Too much flour makes a dry, H hard loaf; too llttU, a wet. soggy one. H |