The fireside university of modern invention, discovery, industry and art for home circle study and entertainment . ast. This hold-over yeast is called leaven, but is yeast. The Germans were thefirst to make the ferment, reduce ic to a paste, mix it with starchto still further dry it, compress it, and put it on the market incakes. Next the process went to Scotland, and is now generalin the United States, although many men and women areinclined to believe that the old hop-raisings, which were keptwet in an earthen vessel, produced more highly satisfactoryresults. What is Vienna Bread? We may gro
The fireside university of modern invention, discovery, industry and art for home circle study and entertainment . ast. This hold-over yeast is called leaven, but is yeast. The Germans were thefirst to make the ferment, reduce ic to a paste, mix it with starchto still further dry it, compress it, and put it on the market incakes. Next the process went to Scotland, and is now generalin the United States, although many men and women areinclined to believe that the old hop-raisings, which were keptwet in an earthen vessel, produced more highly satisfactoryresults. What is Vienna Bread? We may group as Vienna or French Bread all loavesthat aim to give a maximum of crust, and to throw a quick crust around themselves asthey enter a brick the loaf goes on thebricks or soapstone, it iscalled bottom bread bythe bakers. The long slimloaves are wrapped in can-vas bagging while theyawait the oven. Then theyare unwrapped and placedon the bakers peel orpaddle, where the bakergives them the three slits with a razor, and paints the tops witha corn-starch liquid which gives the loaf its reddish tint. Steam. Fig. 50. KUXIS APPARATUS FOR TESTINGTHE BAKING VALUE OF FLOUR. BREAD, ETC. 117 is admitted into the oven. The steam gives a thick crust, whichholds in the gases, leaving them to escape only at the slits, andthe way to know a good loaf of Vienna is to see that the bakersslits did not heal in the oven, but remained broken open by theescaping ^as. Is there anything peculiar about a bakers brick oven ? Yes. It is circular in shape and about fifteen feet in bottom is made of soapstone, and is a circular disk, movingon its center by machinery. It holds about three hundred andfifty ordinary bakers loaves in pans, and these loaves are bakedby being carried around slowly over the fire for half an bakery makes from fifteen to twenty different kinds of panbread, but there is little variance in the dough, which is kneadedby machinery. The wagons carry out the b
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectscience, bookyear1902
