The liquid, as has been stated, may be water or milk or any proportion
of both. The milk that is used may be either whole or skim. In addition
to these two liquids, the whey from cottage cheese or the water in which
rice, macaroni, or potatoes have been cooked should not be overlooked.
Potato water in which a small quantity of potato may be mashed serves as
a yeast aid, as has been pointed out. Therefore, whenever, in a bread
recipe, liquid is called for and the kind to be used is not stated
specifically, use may be made of any of the liquids that have been
mentioned.
The quantity of flour required for a bread recipe will depend entirely
on the kind of flour that is to be used, bread flour having a much
greater absorbing power for liquid than has pastry or blend flour. When,
in the process of mixing the bread, the sponge is stiffened by adding
the remaining flour to it, the last cupful or two should be added
cautiously, in order not to make the mixture too stiff. In some
instances, more flour than the recipe calls for may be required to make
the dough of the right consistency. The amount can be determined only by
a knowledge of what this consistency should be, and this will be easily
acquired with practice in bread making.
72. The beginner will find it a good plan to begin making bread entirely
of white flour, for the reason that it is easier to determine the
consistency of the dough mixture at various stages, as well as during
the kneading, if there is no coarse material, such as bran, corn meal,
nuts, fruits, etc.
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