32. No definite rule can be given for the exact proportion of liquid and
flour to be used in bread making, because some kinds of flour absorb
much more liquid than others. It has been determined, however, that 3
cupfuls of flour is generally needed for each small loaf of bread. With
this known, the quantity of flour can be determined by the amount of
bread that is to be made. The quantity of liquid required depends on the
quantity and kind of flour selected, but usually there should be about
one-third as much liquid as flour.
The particular method that is selected for the making of bread, as is
explained later, determines the amount of yeast to be used. If it is
desired not to have the bread rise quickly, a small quantity, about one
eighth cake of compressed yeast or 2 tablespoonfuls of liquid yeast, is
sufficient for each loaf; but if rapid rising is wanted, two, three, or
four times as much yeast must be used to produce a sufficient amount of
carbon dioxide in less time. It should be remembered that the more yeast
used, the more quickly will the necessary gas be created, and that, as
has already been shown, it is the formation of gas that makes bread
light and porous. In addition to flour, liquid, and yeast, 1 teaspoonful
of salt, 1 tablespoonful of sugar, and 1 tablespoonful of fat are the
ingredients generally used for each loaf of bread.