TEMPERATURE FOR BREAD-MAKING.—­Except in very warm weather, the ferment or sponge should be started with liquid at a lukewarm temperature.

The liquid should never be so cold as to chill the yeast.  Milk, if used, should be first sterilized by scalding, and then cooled before using.

After the sponge is prepared, the greatest care must be taken to keep it at an equable temperature.  From 70 deg. to 90 deg. is the best range of temperature, 75 deg. being considered the golden mean throughout the entire fermentative process of bread-making.

After fermentation has well begun, it will continue, but much more slowly if the temperature be gradually lowered to 45 deg. or 50 deg.  If it is necessary to hasten the rising, the temperature can be raised to 80 deg. or 85 deg., but it will necessitate careful watching, as it will be liable to over-ferment, and become sour.  Cold arrests the process of fermentation, while too great heat carries forward the work too rapidly.  Too much stress cannot be laid upon the importance of an equable temperature.  The housewife who permits the fermentation to proceed very slowly one hour, forces it rapidly by increased heat the next, and perhaps allows it to subside to a chilling temperature the third, will never be sure of good bread.

Putting the bowl containing the sponge into a dish of warm (not hot) water, or keeping it in the warming oven, or on the back of the range, are all methods which may bring about good results, provided the same degree of heat can be maintained continuously; but if the fire is one which must be increased or diminished to suit the exigencies of household details, nothing but the closest and most careful attention will keep the sponge at uniform temperature.  The better way is to cover the bowl with a napkin, and in cold weather wrap closely in several thicknesses of flannel, and place on a stand behind the stove, or in some place not exposed to draughts.  A bread-raiser purposely arranged for keeping the bread at proper temperature is a great convenience.  Two small and rather thick earthen ware crocks of the same size, serve very well for this purpose.  Scald both with hot water, and while still warm, put the sponge in one, invert the other for a cover, and leave in a warm room.  All flour used in the bread should be warm when added.

LIGHTNESS OF THE BREAD.—­The time required for bread in its different stages to grow light will vary according to the quantity and strength of the yeast used and the amount of warmth supplied.  A thin batter is light enough when in appearance it resembles throughout a mass of sea foam.  It will not greatly increase in bulk, but will be in the state of constant activity, sending up little bubbles of gas and emitting a sharp, pungent odor like fresh yeast.