16 
BULLETIN 1187, U. S. DEPARTMENT OF AGRICULTURE. 
put in the flour pan, the salt in the earthen crock, and placed in the 
proofing cabinet, until the time of baking. 
On the day of baking 150 cubic centimeters of distilled water is put 
into the crock containing the salt and agitated until the salt 
dissolves. The 10-gram portion of yeast required for the test 
is thoroughly mixed by means of an electric agitator with 30 
cubic centimeters of lukewarm distilled water (making: 38.5 
Fig. 13. — Electric agitator for mixing yeast solution. 
cubic centimeters of yeast and water solution per loaf) and 
allowed to digest in the proofing cabinet at 32° C. (89.6° F.) 
for half an hour, after which it is added to the salt-water solution 
in the crock and the two are thoroughly mixed. 
Next, two-thirds of the flour is added to the salt, yeast, and water 
mixture in the crock and stirred, this amount being sufficient to 
make a fairly slack sponge. This sponge is placed in the proofing 
cabinet, where it is allowed to ferment for H hours, after which 
