For instance,
in making a certain kind of hot bread, the quantity of flour to be used
is regulated by the quantity of bread that is desired, and the quantity
of flour governs, in turn, the quantities of liquid, leavening, and
other ingredients that are to be put into the mixture. When the
proportions of ingredients required for a hot bread are known, it is
necessary that the ingredients be measured very accurately. Leavening
material, for example, will serve to make clear the need for accuracy in
measuring. A definite quantity of leavening will do only a definite
amount of work. Therefore, if too little or too much is used,
unsatisfactory results may be expected; and, as with this ingredient, so
it is with all the materials used for hot breads.
The handling of the ingredients and the mixture has also much influence
on the success with which hot breads are produced. A heavy touch and
excessive handling, both of which are usually characteristic of the
beginner, are more likely to result in a tough product than is the
light, careful handling of the expert. However, as skill in this matter
comes with practice, no discouragement need result if successful results
are not forthcoming at the very start in this work. A good rule to
follow in this particular, and one that has few exceptions, is to handle
and stir the ingredients only enough to blend them properly.
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