The Artizans' Guide and Everybody's Assistant: Containing Over Two Thousand New and Valuable Receipts and Tables in Almost Every Branch of Business Connected with Civilized Life, from the Household to the Manufactory (Classic Reprint)
The Artizans' Guide and Everybody's Assistant: Containing Over Two Thousand New and Valuable Receipts and Tables in Almost Every Branch of Business Connected with Civilized Life, from the Household to the Manufactory (Classic Reprint)
Excerpt from The Artizans' Guide and Everybody's Assistant: Containing Over Two Thousand New and Valuable Receipts and Tables in Almost Every Branch of Business Connected With Civilized Life, From the Household to the Manufactory Baking bread. - The quantities and best manner of mixing the different ingredients necessary to make good bread viz., to make the fermentation, say, for 10 buckets of our; take 5 gals. Of potatoes well boiled and mashed in a tub, with 1 bucket of water (in summer this water should be about milk ...
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Excerpt from The Artizans' Guide and Everybody's Assistant: Containing Over Two Thousand New and Valuable Receipts and Tables in Almost Every Branch of Business Connected With Civilized Life, From the Household to the Manufactory Baking bread. - The quantities and best manner of mixing the different ingredients necessary to make good bread viz., to make the fermentation, say, for 10 buckets of our; take 5 gals. Of potatoes well boiled and mashed in a tub, with 1 bucket of water (in summer this water should be about milk-warm, in winter much warmer; in all cases this must be governed by the weather), six pounds of our and five quarts of yeast; stir the whole up well, and cover till it rises. It is better to work the same as soon as it does rise and commences falling again; otherwise the bread will not be so good. The time of rising, however, varies much; sometimes it will rise in eight hours, at other times it will take much longer. Again, to make the sponge; take 25 buckets of the above ferment, and 25 buckets of water, milk-warm, run the whole through a sieve into a trough, and make it into light dough, with our for sponge. When this sponge has risen and commenced falling, add 5 lbs. Salt and 5 buckets of water; break the sponge well in the water, and stir up su icient our to make a stiff dough, cover it up until it rises sufficiently; it is then fit for being weighed off and put into the tins for baking Let it stand in the tins until it rise when it should be placed in the oven. N.b. - A 7} oz. Carbonate of magnesia added to the our, for a 4 lb. Loaf, materially improves the quality of the bread even when made from the very worst new seconds our. It is usual with bakers to add alum to the our, in order to make a white, light, and porous bread. Two ounces of alum per 100 lbs. our. Is generally sufficient. Hor yeast. - Boll 5 gals. Water and 10 ozs. Hops together from 10 to 15 minutes put 6 lbs. our in a tub, to which add' as much of the boiling liquor as will be necessary to make a thick paste. When the remainder of the liquor is perfectly cool, add it, together with 1 gal. Of stock yeast, to the paste, when the whole will be ready for use. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This 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.
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