INGREDIENTS FOR MAKING UNFERMENTED BREAD

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

For the best kind of unfermented bread

Eight ounces of strong muriatic acid should be mixed with twenty-one ounces of cold water, and kept in a stopper-bottle.
twenty-one ounces of cold water ↝ Water, tap [Tap water]
For each pound of flour half an ounce of this should be measured with a graduated glass kept for the purpose, and added to half a pint of cold water.
half a pint of cold water ↝ Water, tap [Tap water]
One drachm (apothecaries’ weight) of carbonate of soda must be rubbed through a fine sieve, and thoroughly mingled with the flour, before the acid is stirred to it. ↝ Beverages, carbonated, club soda [Beverages]

For Dr. Pereira’s unfermented bread

For each pound of flour one drachm of carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
half a teaspoonful of pounded sugar rubbed through a sieve ↝ Sugar, NFS [Sugars and honey]
Fifty drops of the muriatic acid of the shops
half a pint of water ↝ Water, tap [Tap water]

Instructions (5)

All unfermented bread must be despatched to the oven the instant it is made, or it will be heavy; it can therefore only be baked where there is an oven close at hand.
If sent to a bake-office, it must be made there, and set into the oven immediately.
For the best kind of unfermented bread.—When this is required in large quantities, or is habitually eaten by a family, the ingredients should be kept in readiness for immediate use when needed.
For each pound of flour half an ounce of this should be measured with a graduated glass kept for the purpose, and added to half a pint of cold water.
One drachm (apothecaries’ weight) of carbonate of soda must be rubbed through a fine sieve, and thoroughly mingled with the flour, before the acid is stirred to it.

Original Text

INGREDIENTS FOR MAKING UNFERMENTED BREAD.

Good and wholesome bread can be made in several ways without yeast, or what is commonly called leaven or “raising.” When a loaf is merely wanted quickly on occasion, soda and tartaric acid or sour butter-milk may be used for it; but for constant eating the tartaric acid would be objectionable, and muriatic acid should supply its place; but this must be kept and used with care and caution, as it burns severely before it is mixed with the soda, but is perfectly harmless afterwards, as it is then converted into common salt, and the hands may be used fearlessly to knead the bread which is made with it after the ingredients have been stirred together for an instant with a wooden spoon.

All unfermented bread must be despatched to the oven the instant it is made, or it will be heavy; it can therefore only be baked where there is an oven close at hand. If sent to a bake-office, it must be made there, and set into the oven immediately.

For the best kind of unfermented bread.—When this is required in large quantities, or is habitually eaten by a family, the ingredients should be kept in readiness for immediate use when needed. Eight ounces of strong muriatic acid should be mixed with twenty-one ounces of cold water, and kept in a stopper-bottle. For each pound of flour half an ounce of this should be measured with a graduated glass kept for the purpose, and added to half a pint of cold water. One drachm (apothecaries’ weight) of carbonate of soda must be rubbed through a fine sieve, and thoroughly mingled with the flour, before the acid is stirred to it.

Strong muriatic acid 8 ozs., cold water 21 ozs. Of this mixture, ½ an oz. in ½ pint cold water for each lb. of flour, and carbonate of soda (apothe- caries’ weight) 1 drachm.

For Dr. Pereira’s unfermented bread.—For each pound of flour one drachm of carbonate of soda, and half a teaspoonful of pounded sugar rubbed through a sieve. Fifty drops of the muriatic acid of the shops and half a pint of water.

Notes

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