Home Bakings (Classic Reprint)

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Excerpt from Home BakingsIf your dough is not light and spongy enough, give your dough more age, if too much so, take it younger.Cold and salt check fermentation, salt retards yeast, heat hastens it. Sugar is food for yeast and helps it to bud and grow.Keep dough well covered to prevent crust from form ing, a tin pan or earthen dish covered over bowl con taining dough is better than a cloth or paper.Bread is ready for the oven when the dent produced by pressing the finger on loaf will remain.Bread and rolls should be set in a place only moder ately warm. If dough becomes chilled, bread will be heavy, slow and coarse. If too warm, it will be coarse, dark and probably sour.Let dough double in size before baking, this should require one hour.If for any reason, dough has soured, a teaspoonful of soda dissolved in a little water will help it, but will not bring back the sweet ¿avor home-made bread should have.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.