y; and, by our knowledge of the effect of different temperatures upon it, the length of time consumed by the rising process may be lengthened or shortened at will. By placing the bowl of dough in warm water the time required for rising may be known with exactness, thus lessening the necessity for constant watching.
"Home-made" is the standard by which the quality of baker's bread is judged. Much may be learned from some of our foreign citizens, notably the Italians, who use a good bread flour, knead well, thus making a close bread, and bake it thoroughly. Italian bread, both baker's and home-made, especially that made by Sicilians, is among the best in the world.
Some people have neither time nor a good place for making bread, and it is important that bakeries be so regulated and inspected that clean and good bread can be bought.
For further development of topics treated in this section see: -
Conn : Bacteria, yeasts, and molds in the home.
Buchanan : Household bacteriology. Ch. 25.
Grant : Chemistry of bread-making. Ch. 9.
Bigelow : Applied biology. Pp. 268-276, Yeast-plants.
National Geographic Magazine : Making bread in different parts of the world. V. 19, 1908, no. 3, pp. 165-179. Illust.
U. S. Dept. of Agriculture : Bureau of Chemistry. Bulletin 164. Graham flour.
U. S. Dept of Agriculture : Farmers' bulletin 389. Bread and bread-making.