QUESTIONS
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of white, of graham, and of whole wheat bread.
Under what conditions should a sponge be made when compressed yeast is used?
What kind of bread is most satisfactory in high altitudes, i.e. where the climate is dry? Explain.
Why is potato water a more valuable liquid for bread making than water?
What is the purpose of adding boiling water to rolled oats in making
Oatmeal-Potato Bread (see Substituting Other Cereals for Wheat
Flour)?
Compare the quantity of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.