l in England. Scottish loaves
are largely of the "brick" type, high and narrow. Such bread has an
attractive appearance and keeps well. It has a rather sharp flavour,
approaching acidity but avoiding sourness, while the large quantity of
malt used adds a characteristic taste. The yield rises in some Glasgow
bread factories to 100 loaves to the sack.

Leavened bread.

In many parts of Europe bread is still made from leaven, which, properly
speaking, consists of a portion of dough held over from the previous
baking. This substance, known to French bakers as _levain_, is called in
Germany _Sauerteig_ (_anglice_ "sour dough"). The lump of old dough,
placed aside in a uniform temperature for some eight hours, swells and
acquires an alcoholic odour, becoming the _levain de chef_ of the French
bakers. It is then worked up with flour and water to a firm paste double
its original volume, when it becomes the _levain de premiere_. Six hours
later, by the addition of more flour and water its amount is again
doubled, though its consistency is made rather softer, and it becomes
the _levain de seconde_. Finally, by another addition of flour and
water, the amount is again doubled, and the _levain de tous points_ is
obtained. This mass is divided into two parts; one is baked yielding
rather dark sour bread, while the other is mixed with more flour and
water. This second portion is in turn halved, part is baked, and part
again mixed with more flour, this last batch yielding the best and
whitest bread. In North Germany leaven is generally used for making rye
bread, and loaves baked from a mixture of wheat and rye flour. In the
bakery of the Krupp works at Essen, each batch of the so-called
Paderborn bread is prepared entirely with leaven from 270 kilos of rye
flour (patent quality), 100 of wheat flour (seconds), 2 of buckwheat
meal, 6 of salt, 5 of leaven, and one litre of oil. In Vienna leaven is
never used for making the rolls and small goods for which that city is
famous. Viennese bakers use either brewers' yeast or a ferment, prepared
by themselves, of which the basis is an infusion of hops. Brewers' yeast
is added to the ferment, which takes the form of a very slack dough.
With 100 kilos (220.46 lb.) of flour about 17 litres or nearly 2 gallons
of ferment are used.

Aerated bread.

In the original Dauglish process for the manufacture of aerated bread,
which was brought into operation in Great Britain in 1859, carbonic aci