Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 35
More information
digital collection
archival collection guide
transcription tips
soluble only (in) without heat, little of the gas is set free until the mixture is put into the oven. It then comes off rapidly, filling the batter or dough with bubbles, and making it rise higher and higher. As the gas expands, the walls of the bubbles stretch and become thin. Just at this stage, if the oven is right, the heat sets the mixture and sets the gas free. In too hot an oven a crust forms before all the gas is set free; in too cool an oven the bubbles break and the gas escapes. In either case the result is heavy bread.
Saving...
prev
next
soluble only (in) without heat, little of the gas is set free until the mixture is put into the oven. It then comes off rapidly, filling the batter or dough with bubbles, and making it rise higher and higher. As the gas expands, the walls of the bubbles stretch and become thin. Just at this stage, if the oven is right, the heat sets the mixture and sets the gas free. In too hot an oven a crust forms before all the gas is set free; in too cool an oven the bubbles break and the gas escapes. In either case the result is heavy bread.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
