This is a barm much used by the Yanky settlers; but though the bread is
decidedly whiter, and prettier to look at, than that raised in any other
way, the peculiar flavour it imparts to the bread renders it highly
disagreeable to some persons. Another disadvantage is, the difficulty of
fermenting this barm in the winter season, as it requires a temperature
which is very difficult to preserve in a Canadian winter day. Moreover,
after the barm has once reached its height, unless immediately made use
of, it sinks, and rises again no more: careful people, of course, who
know this peculiarity, are on the watch, being aware of the ill
consequences of heavy bread, or having no bread but bannocks in the
house.
As near as I can recollect, the salt-rising is made as follows:--For a
small baking of two or three loaves, or one large bake-kettle-loaf,
(about the size of a London peck loaf,) take about a pint of moderately
warm water, (a pleasant heat to the hand,) and stir into the jug or pot
containing it as much flour as will make a good batter, not too thick;
add to this half a tea-spoon of salt, not more, and set the vessel in a
pan of moderately warm water, within a little distance of the fire, or
in the sun: the water that surrounds the pot in which your rising is,
must never be allowed to cool much below the original heat, more warm
water being added (in the pan, not to the barm) till the whole is in an
active state of fermentation, which will be from six to eight hours,
when the dough must be mixed with it, and as much warm water or milk as
you require. Knead the mass till it is tough, and does not stick to the
board. Make up your loaf or loaves, and keep them warmly covered near
the fire till they rise: they must be baked directly this second rising
takes place. Those that bake what I term a _shanty loaf_, in an iron
bake-pot, or kettle, placed on the hot embers, set the dough to rise
over a very few embers, or near the hot hearth, keeping the pot or pan
turned as the loaf rises; when equally risen all over they put hot ashes
beneath and upon the lid, taking care not to let the heat be too fierce
at first. As this is the most common method of baking, and the first
that a settler sees practised, it is as well they should be made
familiar with it beforehand. At first I was inclined to grumble and
rebel against the expediency of bake-pans or bake-kettles; but as
cooking-stoves, iron ovens, and even brick and clay-built ovens, will
not start up at your bidding in the bush, these substitutes are
valuable, and perform a number of uses. I have eaten excellent light
bread, baked on the emigrant's hearth in one of these kettles. I have
eaten boiled potatoes, baked meats, excellent stews, and good soups, all
cooked at different times in this universally useful utensil: so let it
not be despised. It is one of those things peculiarly adapted to the
circumstances of settlers in the bush before they have collected those
comforts about their homesteads, within and without, that are the reward
and the slow gleaning-up of many years of toil.
There are several other sorts of rising similar to the salt-rising.
"Milk-rising" which is mixed with milk, warm from the cow, and about a
third warm water; and "bran-rising," which is made with bran instead of
flour, and is preferred by many persons to either of the former kinds.