THE QUANTITY OF LIQUID REQUIRED TO MAKE A BUSHEL OF FLOUR INTO BREAD.
This will vary, according to the quality of the flour, as the very best will absorb considerably more moisture than inferior kinds. It is said that the finest flour will take up half its weight of water; consequently, sixteen quarts, or four gal-lons, would be required for it if this calculation were correct; but is seldom that more than three gallons will be needed, with the addition of
half a pint of solid yeast. Rather less will usually be found sufficient when German yeast is used.
One bushel flour; twelve quarts (three gallons, exact measure) water; or, to each peck or stone of flour, three quarts of water, or other liquid.
Observation.—There is constant failure in culinary operations in many houses for want of such sim-ple “means and appliances” as a few pence would supply. Amongst these, exact liquid measures are very noticeable; the guessing at quantities, from not having them at hand, producing the worst effects in many processes. In every kitchen there should be proper facilities for the work which has to be done there, and for weighing and measuring ingredients in particular. Much loss, vexation, and trouble might often be avoided by having these provided; and the jugs lettered “Imperial,” which are proper legal measures, are so cheap that they come within reach of the narrowest incomes.