is possible even to ferment dough by seed from one loaf to another or by developing a spontaneous fermentation. This method is quite a common one in the rural districts, and all bread made in this way is known as salt rising bread. It may be made according to the following receipt:
A quarter of a pint of fresh whole milk is slowly heated to near the boiling point, but not allowed to boil. This process will sterilize the milk and prevent the development of a too rapid lactic fermentation in the subsequent processes. The heated milk is added to a quantity of maize meal sufficient to make with the milk a stiff batter, and the whole is thoroughly mixed. The vessel containing the batter is wrapped with paper and then with a heavy flannel cloth, and kept in a warm place at a uniform temperature of about blood heat for several hours, until fermentation is fully established and the batter assumes a definite sour odor. At this point a teaspoonful of salt is stirred into a pint of blood-warm water and into this a sufficient quantity of high-grade wheat flour is stirred to make a moderately stiff batter. This is thoroughly mixed with the sour mass obtained by the previous fermentation and the mixture exposed for from three-fourths to one hour to a blood heat as before. If the fermentation has been well conducted the mass will now be in a sufficiently active state to secure a proper porosity of the loaf. The salt rising thus prepared is mixed with a wheat flour dough made with warm water in sufficient quantities to make from four to six loaves, the whole mass well kneaded, molded into loaves and put aside at a temperature of blood heat until the fermentation has proceeded far enough to make the loaf light and spongy. The loaf is then baked in the ordinary way.
Chemical Aerating Agents.—In this country a very common method of aerating bread is practiced, based upon the use of certain chemical reagents which when mixed in the dough set free carbon dioxid. These reagents are known as baking or yeast powders and are especially prized by reason of the fact that it is possible with their aid to prepare in a few moments a light spongy loaf or roll which would require from 10 to 24 hours to make by the ordinary fermenting with yeast. The principal objection to the use of baking powder lies in the fact that the residues arising from the chemical reaction are necessarily left in the loaf. While these residues may not have any specific or poisonous properties they increase the quantity of mineral matter in the bread, and this mineral matter is in the inorganic state and as such does not take any part in the process of nutrition. It can only be regarded as a waste product, burdening, to that extent, the excretory organs of the body.
Constituents of Baking Powder.—The essential constitutents of baking powder are a carbonate of some kind and an acid reagent capable of decomposing this carbonate and setting the carbon dioxid free. The common carbonate of a baking powder is bicarbonate of soda. The classification
