Notes on Bread Baking

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Liebig saturates lime with water, and uses this water in making bread.
  2. This lime equally coagulates the gluten, makes the bread equally white, removes all acid, and supplies the lime which wheat and rye want.
  3. Use a proportion of 5 lbs. of lime-saturated water to 19 lbs. of flour.
Original Text
Notes on Bread Baking. (Sir James Clark.) Bakers put alum in bread to make it carry water, feel soft, and appear white. Alum does this by coagulating the gluten. The combination is deleterious. Liebig saturates lime with water, and uses this water in making bread. This lime equally coagulates the gluten, makes the bread equally white, removes all acid, and supplies the lime which wheat and rye want. Use a proportion of 5 lbs. of lime-saturated water to 19 lbs. of flour.
Notes
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