The 1918 Fanny Farmer Cookbook

favorable conditions, and produce fermentation.

Fermentation is the process by which, under influence of air, warmth, moisture, and some

ferment, sugar (or dextrose, starch converted into sugar) is changed into alcohol (C2H5HO)

and

carbon dioxide (CO2). The product of all fermentation is the same. Three kinds are

considered,−alcoholic, acetic, and lactic. Where bread dough is allowed to ferment by

addition

of yeast, the fermentation is alcoholic; where alcoholic fermentation continues too long, acetic

fermentation sets in, which is a continuation of alcoholic. Lactic fermentation is fermentation

which takes place when milk sours.

Liquid, dry, or compressed yeast may be used for raising bread. The compressed yeast

cakes

may

done up in tinfoil have long proved satisfactory, and are now almost universally used, having

replaced the home−made liquid yeast. Never use a yeast cake unless perfectly fresh, which

be determined by its light color and absence of dark streaks.

The yeast plant is killed at 212° F.; life is suspended, but not entirely destroyed, 32° F. The

temperature best suited for its growth is from 65° F. The most favorable conditions for the

growth of yeast are a warm, moist, sweet, nitrogenous soil. These must be especially

considered

in bread making.

Bread Making

Fermented bread is made by mixing to a dough, flour, with a definite quantity of water, milk,

water and milk, salt, and a ferment. Sugar is usually added to hasten fermentation. Dought is

them kneaded that the ingredients may be thoroughly incorporated, covered, and allowed to

rise

in a temperature of 68° F., until dough has doubled its bulk. This change has been caused by

action of the ferment, which attacks some of the starch in flour, and changes it to sugar, and

sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. Dough is then

kneaded a second time to break bubbles and distribute evenly the carbon dioxide. It is shaped

loaves, put in greased bread pans (they being half filled), covered, allowed to rise in

temperature

same as for first rising, to double its bulk. If risen too long, it will be full of large holes; if not

risen

long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place

rising, a heavy streak will be found near bottom of loaf.

while

How to Shape Loaves and Biscuits. To shape bread dough in loaves, divide dough in parts,

Chapter IV − BREAD AND BREAD MAKING