A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world / by Frederick Accum.

  • Accum, Friedrich Christian, 1769-1838.
Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world / by Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    90/206 (page 80)
    \ ' , dough which disposes the rest of the mass to ferment is called leaven. Most of the bread used by the people in the lower walks of life in France, Germany, Holland, and other European countries, is made in this manner. Leavened bread, therefore, differs from unleavened bread, in being fermented by means of leaven, which is nothing more than a piece of dough kept in a warm place, till it undergoes a process of fermentation, swelling, becoming spongy, and full of air bubbles, and at length disengaging an acidulous vapour, and contracting a sour taste. ' Leaven must, therefore, be con - sidered as dough which has fermented and become sour, but which is still in its progress towards greater acidity. The addition of leaven, or this species of ferment to fresh dough, produces an