The bread-making trade has made nice strides in Scotland. In Glasgow alone there are two corporations which every bake over two thousand baggage of flour every week — particularly, J. and B. Stevenson and Bilsland Brothers — whereas 5 different corporations every bake from 5 hundred to 1 thousand baggage every week in respect to the output, Scotland is a good distance upfront of both England or Eire. I can nicely bear in mind the time when oatmeal muffins and scones had been the staple meals in Scotland; however such meals is now notable by its absence. This brings to thoughts a narrative I as soon as heard of an Englishman and a Scotchman who had been arguing on the deserves of their respective international locations. The Englishman stated, “Man Sandy, you’re all consumed oatmeal! Why, in England we solely feed our horses on oats.” Sandy’s reply was, “I do not na however what you say, man, is a really true, however the place wull ye get sic horses and the place wull ye get sic males ?”

As I’ve stated earlier than, Parisian hurt is the sort most utilized in Scotland; the truth is, practically all of the Scotch commercials require “males used to Parisian barm.’ Nonetheless, I’ve seen recently that German yeast is steadily making its method within the North. The Scotch used typically to make their bread with what they known as potato ferment. Now it’s principally quarter or full sponges. To make 1 sack of flour into bread with 1 / 4 sponge take 1 gallon of water of the required temperature, add 1/2 a gallon of Parisian barm, and adequate flour to make it into stiff dough. That is typically set between one and two o’clock, and is able to take about half-past 4. It must be dropped when prepared an inch within the quarter boat or barrel. Empty it into the trough, add 10 gallons of water, dissolve 2 lbs. of salt, and blend all right into a well-beaten sponge. Add 6 gallons of water of the required temperature and 1 1/4 lb. of salt within the morning, or if you take the sponge, and make all into a pleasant dough. The softer you possibly can work the sponge the clearer and showier would be the loaf. To make 1 sack of flour with a full sponge, take 1 to 1 1/2 gallons of barm, about 10 gallons of water of the correct temperature with 2 lbs. of salt dissolved in it; make all right into a nice-sized sponge. When prepared add 6 gallons of water of correct temperature, and 1 1/4 lb. of salt, and make it into dough.

Care ought to at all times be taken to maintain the barm away from grease and churned milk, particularly if the milk is bitter.

There are an amazing many substitutes for wheat-flour bread, a few of which I’ll enumerate; however I don’t assume it needful to provide the recipes for them, because the recipes and formulae I’ve given are evidently these hottest within the English, Scotch, and Irish bake homes. Among the many many substitutes for wheat bread are the next: bread corn, rice bread, potato bread; bread made from roots, ragwort bread, turnip bread, apple bread, meslin bread, salep bread, Debreczen bread, oat and barley bread. The Norwegians, we’re knowledgeable, make bread of barley and oatmeal baked between two stones; this bread is claimed to enhance by age, and could also be saved for so long as thirty or forty years. At their nice festivals the Norwegians use the oldest bread, and it isn’t uncommon on the baptism of infants to have bread made on the time of the baptism of their grandfathers.