The wheat meal, and especially if it is ground coarsely, swells considerably in the dough, and therefore the dough should not, at first, be made quite so stiff, as that made of superfine flour; and when it is raised, if it is found too soft to mould well, let a little more meal be added. When the dough has been properly mixed and thoroughly kneaded, cover it over with a clean napkin or towel, and a light woollen blanket kept for the purpose, and place the bread trough where the temperature will be kept at about 60° F., or about summer heat, and there let it remain till the dough becomes light. But as it is impossible to regulate the quantity and quality of your yeast, the moisture and temperature of your dough, and several other conditions and circumstances, so as to secure at all times precisely the same results in the same time, it is therefore necessary that careful attention should be given that the proper moment should be seized to work over and mould the dough into the loaf, and get it into the oven, just at the time when it is as light as it can be made by the vinous fermentation, and before the acetous fermentation commences. If, however, by any means there should unfortunately be a little acidity in the dough, take a small quantity of saleratus, or, what is better, carbonate of soda, and dissolve it in some warm water, and carefully work in just enough to neutralize the acid. The best bread-makers are so exceedingly careful on this point, that they dip their fingers into the solution of saleratus or soda, and thrust them into the dough in every part, as they work it over, so as to be sure that they get in just enough to neutralize the acid, and not a particle more. I must here repeat, that they who would have the very best of bread, must always consider it a cause of regret, that there should be any necessity to use alkali; because the acetous fermentation cannot in any degree take place, without commensurately and irremediably impairing the quality of the bread. And here it should be remarked, that dough made of wheat meal will take on the acetous fermentation, or become sour, sooner than that made of fine flour. This is probably owing principally to the mucilage contained in the bran, which runs into the acetous fermentation sooner than starch.