CHAPTER XXI
FERMENTATION
213. While baking powder is universally used for biscuits and cake,
it is seldom, if ever, used for bread, because it does not furnish
sufficient gas to lighten the tough heavy mass of bread dough. Then,
too, most people prefer the taste of yeast-raised bread. There is a
reason for this widespread preference, but to understand it, we must
go somewhat far afield, and must study not only the bread of to-day,
but the bread of antiquity, and the wines as well.
|