to start it when set in action in a thin mixture
than when introduced into stiff dough, the more common method of
starting fermented bread is by "setting a sponge;" viz., preparing a
batter of flour and liquid, to which potato is sometimes added, and into
which the yeast is introduced. Some cooks, in making the batter, use
the whole amount of liquid needed for the bread, and as the sponge
rises, add flour in small quantities, beating it back, and allowing it
to rise a second, third, or even fourth time, until sufficient flour has
been added to knead; others use only half the liquid in preparing the
sponge, and when it has well risen, prepare a second one by adding the
remainder of the liquid and fresh flour, in which case the fermented
batter acts as a double portion of yeast and raises the second sponge
very quickly. The requisite amount of flour is then added, the dough
kneaded, and the whole allowed to rise a third time in the loaf. Other
cooks dispense altogether with the sponge, adding to the liquid at first
the requisite amount of flour, kneading it thoroughly and allowing it to
rise once in mass and again after molding into loaves. As to the
superiority of one method over another, much depends upon their
adaptability to the time and convenience of the user; light bread can be
produced by either method. Less yeast but more time will be required
when the bread is started with a sponge. The end to be attained by all
is a complete and equal diffusion of gas bubbles generated during
fermentation throughout the whole mass of dough.

The preferable method of combining the materials needed for the batter
is by first mingling the yeast with the water or milk. If condensed or
dry yeast is used, previously dissolve it well in a half cupful or less
of lukewarm water. Stir the flour slowly into the liquid mixture and
beat it _very thoroughly_ so that the yeast shall be evenly distributed
throughout the whole.

PROPORTION OF MATERIALS NEEDED.--The material needed for making:
the bread should all be carefully measured out beforehand and the flour
well sifted. Many housekeepers fail in producing good bread, because
they guess at the quantity of material to be used, particularly the
flour, and with the same quantity of liquid will one time use much more
flour that at another, thus making the results exceedingly variable.
With this same brand of flour, this same quantity should always be used
to produce a given amount of bread.