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RAISING BREAD

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Pacific Press Publishing Company · Oakland, California · Nov 20, 1893

FromSigns of the Times, Vol. 20, No. 3.

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RAISING BREAD.

By Harper's Bazaar

WHAT is meant by "raising" bread is worth a few words. The introduction of the yeast into the moist dough and the addition of heat when the pan is placed near the fire produce an enormous growth of the yeast fungi—the yeast "germ," in other words. These fungi effect a destructive fermentation of a portion of the starchy matter of the flour—one of the most valuable nutrient elements in the flour. The fermentation produces carbonic acid gas, and this, having its origin in every little particle of the starch, which is itself everywhere in the flour, pushes aside the particles of the dough to give itself room. That is what is called "raising the bread."