| type="text/javascript"> ch_client = "articlealley"; | | | | meals of the same nature, your oven should be |
| ch_type = "mpu"; ch_width = 590; ch_height = | | | | 30° or 40° by the pyrometer under |
| 250; ch_non_contextual = 4; ch_noborders = 1; | | | | the heat used for fine bread. |
| ch_vertical ="premium"; ch_sid = "590x250 Article | | | | Coarse Bread |
| Mixed Top"; ch_alternate_ad_url = " var | | | | Coarse flour (or "overheads," as it is generally |
| ch_queries = new Array( ); var | | | | called in the south of Scotland) is the cheapest |
| ength)); if ( ch_selected < ch_queries.length ) { | | | | grade of flour made, and if properly manufactured |
| ch_query = ch_queries[ch_selected]; } Rye bread | | | | it will vie with any class of flour in the market for |
| used to be in greater favor with the public than it | | | | a fine, sweet, nutty flavor; but of course it is |
| now is, but I consider that is owing to the sodden, | | | | dark in color, and I have seen four of this grade |
| heavy way in which it is generally made; for if rye | | | | very strong and carry an exceedingly large |
| flour is properly blended with fine flour, instead of | | | | quantity of water. |
| the barley meal generally used, it produces a very | | | | In a test I had some time ago, I produced 110 - |
| nice- flavored loaf. | | | | 41b. loaves, weighed in dough at 4 lbs. 6 ozs., out |
| Set a sponge at night with fine flour -- say, 1 | | | | of 20 stone of this flour; but I may say that the |
| gallon of water, 1 1/2 ozs. of yeast, and l 1/2 ozs. | | | | flour was stone-dressed, and milled in the old |
| of salt; let your sponge be about the same | | | | style. This same class of flour was in general use |
| consistency as for muffin batter; in the morning | | | | in Scotland twenty years ago, and was generally |
| add 1 quart of water and 3 ozs. of salt, and make | | | | made into coarse or second bread, and coarse |
| your dough up with rye meal; let your sponge be | | | | "two pennies." Many a poor family -- ay, and rich |
| set of the same heat as for wheat meal bread. I | | | | families too -- have thriven and had their hearts |
| have adopted this plan, and find it gives general | | | | made glad on the produce of this grade of flour. |
| satisfaction. In baking wheat meals, or other | | | | |