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Updated: June 19, 2025
For example, sour milk 48 hours old contains more acid than sour milk that is kept under the same conditions but is only 24 hours old. The proportion of these ingredients that is usually effective in batters and doughs for hot breads is 1 level teaspoonful of soda to 1 pint of sour milk.
BATTERS AND DOUGHS. The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough.
He staggered exceedingly, and held on to Bidwell for support as he asked "They ban all right, them men, you tank so?" "Sure," Bidwell answered heartily. "Known 'em for years. Old sour doughs. When they sell a claim, they sell a claim. They ain't no air-dealers." "Ay tank Ay buy," Ans Handerson announced, tottering back to the two men.
Because of the importance of such an understanding, attention should always be given to details that will assist in obtaining a thorough knowledge of this matter. PRELIMINARY PREPARATION OF INGREDIENTS. Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured.
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