6.—Whole Meal Bread.
(For Master Bakers, as generally used in the Trade.)
When setting your ordinary sponges at night for fine bread, dissolve 2½ ozs. of yeast and 2½ ozs. of salt in 1½ gallons of water, about 4° to 6° Fahr., under whatever heat at which you may be setting your fine sponges (according to the nature of the meal you are using); take as much whole meal flour as will make this quantity of water into a weak sponge, and in the morning, when it is ready, give it half a gallon of water off same heat as your fine sponges, with 5 ozs. of salt, and make all lightly into a dough so that there is no “scrape” about it, and work off in the same way as your ordinary bread.