Household science and arts for elementary schools by Morris Josephine 1863-

Author:Morris, Josephine, 1863- [from old catalog]
Language: eng
Format: epub
Tags: Home economics, Cookery, cbk
Publisher: New York, Cincinnati [etc.] American book company
Published: 1912-03-25T05:00:00+00:00

BREAD

117

GENERAL PROPORTIONS FOR YEAST DOUGHS

GENERAL PROPORTIONS FOR QUICK DOUGHS

Baking Powder Mixtures

Doughs and Batters. — Baking powder may be used in the place of yeast to make a flour mixture rise. When the mixture is of moistened flour or meal stiff enough to knead, it is

called a dough. Bread dough, biscuit dough, and pie dough are familiar examples of the degree of stiffness. If the mixture is thin enough to be beaten, it is called a batter. Pancake batter, muffin batter, and cake batter are examples of this degree of stiffness.

Dough and Batter Proportions. — Learn this table of dough and batter proportions : —

1 measure of flour to 1 of liquid makes a thin batter.

2 measures of flour to 1 of liquid makes a drop or muffin batter.

3 measures of flour to 1 of liquid makes a soft dough fit to

knead.

4 measures of flour to 1 of liquid makes a dough stiff enough to

roll thin, as pastry or cookies.

General Directions for Mixing Doughs and Batters. —■ First, mix and sift all dry materials; second, pour the liquids slowly into the dry mixture; and lastly, mix and beat the mixture thoroughly.

Batters may be stirred and beaten with a spoon.

Doughs are more easily and thoroughly mixed with a knife.

Raising Flour Mixtures. — Flour mixtures may be raised by beating air into them, or by the gas which escapes from fermenting yeast, or by the gas made by using cream of tartar or some acid substance with soda.

Baking soda is used with cream of tartar or some other acid substances, such as sour milk or molasses. But baking powder is the most commonly used means of getting gas into flour mixtures, other than bread, for the purpose of raising them.

Baking Powder

Composition. — Baking powder is made up of one part of bicarbonate of soda, about two parts of cream of tartar, and a little starch.

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