Stir it up while
you are scalding it. Be sure and have hot water enough; for Indian
absorbs a great deal of water. When it is cool, pour in your rye; add
two gills of lively yeast, and mix it with water as stiff as you can
knead it. Let it stand an hour and a half, in a cool place in summer,
on the hearth in winter. It should be put into a very hot oven, and
baked three or four hours. It is all the better for remaining in the
oven over night.
_Flour Bread_ should have a sponge set the night before. The sponge
should be soft enough to pour; mixed with water, warm or cold,
according to the temperature of the weather. One gill of lively yeast
is enough to put into sponge for two loaves. I should judge about
three pints of sponge would be right for two loaves. The warmth of the
place in which the sponge is set, should be determined by the coldness
of the weather. If your sponge looks frothy in the morning, it is a
sign your bread will be good; if it does not rise, stir in a little
more emptings; if it rises too much, taste of it, to see if it has any
acid taste; if so, put in a tea-spoonful of pearlash when you mould in
your flour; be sure the pearlash is well dissolved in water; if there
are little lumps, your bread will be full of bitter spots.
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