Camping and woodcraft - Scoutmastercg.com

BREADSTUFFS 349egg, a pinch of salt, and the milk, till a soft doughis mixed. Form into rolls and bake quickly.Salt-rising Bread.— This smells to heaven whileit is fermenting, but is a welcome change after along diet of baking-powder breadstulis. For abaking of two or three loaves take about a pint ofmoderately warm water (a pleasant heat to thehand) and stir into it as much flour as will make agood batter, not too thick. Add to this one-halfteaspoonful salt, not more. Set the vessel in a panof moderately warm water, within a little distanceof a fire, or in sunlight. The water must not beallowed to cool much below the original heat, morevvarm^ water being added to pan as required.In six to eight hours the whole will be in activefermentation, when the dough must be mixed withit, and as much warm water (milk, if you have it)as you require. Knead the mass till it is tough anddoes not stick to the board. Make up your loaves^and keep them warmly covered near the fire tillthey rise. They must be baked as soon as this secondrising takes place ; for, unless the rising is usedimmediately on reaching its height, it sinks to riseno more.Sour-dough Bread.— Mix a pail of batter fromplain flour and w^ater, and hang it up in a warmplace until the batter sours. Then add salt andsoda (not baking powder) and a spoonful of sugar,thicken with flour to a stiff dough, knead thoroughly,work into small loaves, and place thembefore the fire to rise. Then bake.The following is by Mrs. Pinkerton;" The sour-dough can ranks high in the Hst of woodstime-savers. It is easy to manipulate, will supply yeastfor both cakes and bread, and requires only one start, forit improves with age. Our sour-dough pail has now beengoing continuously for nine months and is getting betieiall the time." To make the ' sourings,' stir two cups of flour, twotablespoons of sugar and one of salt in sufficient waterto make a creamy batter. Stir in a tablespoonful of vinegarand set near a fire or in the sun to sour. One author