66 BREAD, BUTTER, ETC. 



changed into what is known as grape sugar, or diastase, and 

 that in its nascent condition into alcohol and carbonic acid as 

 before. Its decomposition certainly produces carbonic acid, 

 which is the sole agent in expanding the mass. The alcohol 

 also, that is formed during the process, the conditions all 

 being favorable, goes through a further decomposition, and 

 like alcohol elsewhere, produces vinegar. The bread, at this 

 stage is found to be sour. If the whole should remain long 

 enough, the vinegar thus formed and the gluten of the flour, 

 which is the last to be attacked, both begin to decompose, 

 and take on what is known as putrescency. It will thus be 

 seen that the whole process involves, necessarily, a partial 

 destruction of the sweetness and nutritive properties of the 

 flour. Perfect success in bread making consists largely in 

 being able to commence the baking at the moment when the 

 least possible decomposition of the flour has taken place, 

 consistent with a sufficient development of carbonic acid to 

 give the bread its porous condition. Here is where failure 

 is most liable to occur. Bread is generally over-raised for 

 the sake of lightness. Many people habitually allow the 

 mass to sour before baking, entertaining the idea that no 

 injury is done so long as salasratus or soda can be added, for 

 the purpose of neutralizing the acid. This, however, is an 

 error, for not only is the acid produced at the expense of 

 the sugar and starch of the flour, but the acetate of potash 

 or soda, formed by the addition of one of these alkalies, is 

 much more medicinal than nutritive. 



All of the different ferments exert the same influence and 

 produce the same effects, only in different degrees, except as 

 they add a taste or quality of their own. The simpler the 

 the yeast the better. Perhaps the most objectionable is that 

 known as milk yeast, or milk risings. Milk tends to run 

 into the acetous and putrefactive fermentation very readily, 

 and gives to bread, under the most favorable circumstances, 

 a fragrance of sour milk. So objectionable is it, that your 

 committee instinctively laid aside every loaf contaminated 



