A Treatise on Bread, and Bread-makingGraham, Sylvester
History
A Treatise on Bread, and Bread-making
Graham, Sylvester
Bread
The true way is, to take their sour milk or butter-milk, and stir meal
into it till a thin batter is formed, and then dissolve their saleratus
or soda, and stir that quickly and thoroughly into the batter, and then
hastily add meal till the batter or dough is brought into the
consistency desired.
If, instead of sour milk or butter-milk, a solution of muriatic or
tartaric acid is used, the bread will be equally light. In this case,
the batter should be first made with a solution of saleratus or soda,
and then the solution of acid should be stirred in as above described.
Batter cakes are made in this manner very light and very promptly. When
from any cause batter or dough mixed with yeast fails to rise according
to expectations, the thorough mixing in, first the solution of muriatic
or tartaric acid, and then the solution of saleratus or soda, will, in a
few minutes, make the whole mass very light; but such cakes and bread
are not so sweet and savory as those raised with good sweet yeast.
I have said that recently ground meal makes far sweeter and richer
bread, than that which has been ground a considerable time; but as it is
not convenient for many families to send to a mill as often as they
would like to have fresh meal, they are obliged generally to use staler
meal or flour than they would choose. Yet every family might easily be
furnished with a modern patent hand-mill, constructed after the plan of
a coffee mill, with which they could at all times, with great ease,
grind their wheat, and rice, and corn, as they want it, for bread and
other purposes. With these mills they can grind their stuff as finely or
coarsely as they wish, for bread or hominy, and always have it very
fresh and sweet.
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DR. ALCOTT’S WORKS.
We have made arrangements to publish a regular series of works by DR.
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THE YOUNG MOTHER,
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_Second Edition—Embellished by a Vignette._
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